Start by boiling a large pot of salted water. Cook the cheese tortellini according to package instructions, then drain and rinse them under cold water to stop the cooking process.

While the tortellini cools, prepare the vegetables: halve the cherry tomatoes, dice the cucumber, and red onion, and slice the black olives.

In a large mixing bowl, add the cooled tortellini, halved cherry tomatoes, diced cucumber, red onion, and sliced olives.

Pour Italian dressing over the mixture and gently toss to combine.

Season with sea salt and black pepper to taste, and adjust seasoning as needed.

Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld.

Before serving, give the salad a gentle toss and garnish with fresh basil leaves.

Serve cold as a side dish or main course.