In a large pot, bring salted water to a boil. Add cheese tortellini and cook for 5-7 minutes until al dente. Drain and rinse under cold water.

In a medium mixing bowl, whisk together red wine vinegar, olive oil, minced garlic, Dijon mustard, and a pinch of salt and pepper until well blended.

In a large mixing bowl, combine cooled tortellini, chopped cucumber, halved cherry tomatoes, mozzarella pearls, diced salami, pitted Kalamata olives, sliced pepperoncini, and ribbons of fresh basil. Toss gently.

Pour the vinaigrette over the salad and toss until evenly coated.

Cover with plastic wrap and refrigerate for 1-2 hours to allow flavors to meld.

Before serving, give it a light toss to redistribute the dressing.