Cook the cheese tortellini according to package instructions. Drain and rinse under cold water to cool. Set aside.

In a large bowl, combine the cherry tomatoes, cucumber, red bell pepper, red onion, black olives, mozzarella balls, and fresh basil.

In a small bowl, whisk together the olive oil, red wine vinegar, Italian seasoning, salt, and pepper.

Add the cooled tortellini to the vegetable mixture and pour the dressing over the top. Gently toss to combine.

Cover and refrigerate for at least 30 minutes to allow flavors to meld before serving.