Begin by bringing a large pot of salted water to a rolling boil. Add the cheese tortellini and cook according to package instructions, about 3-5 minutes. Drain and rinse under cold water to cool.

In a large salad bowl, combine cucumbers, halved cherry tomatoes, sliced black olives, sliced red onion, and diced salami.

Add the cooled tortellini to the bowl with the vegetables along with mozzarella cheese. Gently fold to combine.

Drizzle the Italian dressing over the salad mixture and toss carefully to coat evenly.

Sprinkle the grated Parmesan cheese and chopped basil, fold gently to incorporate.

Season with salt and pepper to taste, mixing again.

Cover and refrigerate for at least 1 hour to allow flavors to meld.

Before serving, gently toss the salad again and add more dressing if needed.

Serve chilled in a large bowl or individual portions.