Bring a large pot of salted water to a boil and cook the tortellini according to package instructions, about 3-5 minutes, until al dente.

While the tortellini is cooking, chop the cherry tomatoes, cucumber, and red onion.

After draining the tortellini, rinse it under cold water to cool it down quickly.

In a large mixing bowl, add the cooled tortellini, chopped vegetables, and salami. Drizzle with olive oil and balsamic vinegar, then toss gently to coat.

Sprinkle in salt and pepper to taste. Optionally, add Parmesan cheese and fresh basil before serving.

Serve chilled or at room temperature.