Bring a large pot of salted water to a boil. Add the tortellini and cook per package directions until al dente. Drain and rinse under cold water to stop cooking. Transfer to a large mixing bowl.

While the pasta cooks, make the dressing: in a jar with a tight-fitting lid combine olive oil, red wine vinegar, Dijon, honey, minced garlic, dried oregano, and a pinch of salt and pepper. Shake vigorously until emulsified.

Pour half the dressing over the warm tortellini. Toss gently to coat so the pasta absorbs flavor. Let sit and cool for 10 minutes.

Add tomatoes, cucumber, red onion, olives, mozzarella, chopped salami, Parmesan, baby spinach (or arugula), and chopped basil to the bowl.

Drizzle the remaining dressing over the salad. Toss gently until everything is evenly combined.

Cover and refrigerate for at least 2 hours to let flavors meld. Before serving, toss again and taste for seasoning.

Add more salt, pepper, or a splash of vinegar if it needs brightness.

Garnish with extra basil leaves and a sprinkle of Parmesan if desired. Serve chilled or at room temperature.