Bring a large pot of salted water to a rolling boil. Add cheese tortellini and cook according to package instructions until al dente (4-5 minutes). Drain and rinse under cold water. Transfer to a mixing bowl.

In a jar, combine olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, and dried oregano. Season with salt and pepper. Secure the lid and shake until emulsified.

Drizzle half of the vinaigrette over the warm tortellini. Toss gently to coat and let sit for 10 minutes to infuse flavors.

Add halved cherry tomatoes, diced cucumber, chopped onion, Kalamata olives, mozzarella balls, and chopped salami to the tortellini. Sprinkle with grated Parmesan, spinach, and basil. Pour over remaining vinaigrette and mix well.

Cover with plastic wrap or transfer to an airtight container. Refrigerate for at least 2 hours.

Before serving, toss the salad gently and garnish with fresh basil and Parmesan.