Wash and dry all fresh vegetables. Dice cucumber, cherry tomatoes, and bell peppers into bite-sized pieces. Thinly slice the red onion and chop the parsley.

In a large pot, bring salted water to a vigorous boil. Add the cheese tortellini and cook according to the package instructions (4-5 minutes), then drain.

While the tortellini cools, whisk together mayonnaise, Italian dressing, grated Parmesan cheese, and black pepper in a mixing bowl.

In a large bowl, combine cooled tortellini with chopped vegetables. Pour dressing over and fold gently until everything is coated.

Cover bowl and refrigerate for at least 2 hours to enhance flavors.

Before serving, toss the salad and garnish with extra Parmesan cheese and chopped parsley if desired.