Bring a large pot of salted water to a boil. Add the refrigerated cheese tortellini and cook according to package directions until al dente. Drain and rinse under cold water, then transfer to a large bowl.

In a jar with a tight-fitting lid, combine the extra virgin olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, dried oregano, salt, and pepper. Shake vigorously until well blended and emulsified.

Pour half of the prepared dressing over the warm tortellini. Toss gently to coat, then let it cool for about 10 minutes to absorb the flavors.

Mix in the halved cherry tomatoes, chopped cucumber, thinly sliced red onion, chopped kalamata olives, fresh mozzarella balls, chopped salami or pepperoni, grated Parmesan cheese, baby spinach or arugula, and chopped fresh basil. Pour the remaining dressing over the top and toss everything together gently until well combined.

Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 2 hours. This resting time allows the flavors to meld beautifully. Before serving, toss again and taste for seasoning, adding more salt, pepper, or vinegar if needed.

If desired, garnish with additional fresh basil and grated Parmesan cheese just before serving. This salad can be enjoyed chilled or at room temperature.