Cook the tortellini according to package instructions in a large pot of salted boiling water. Drain and rinse under cold water.

In a large mixing bowl, combine the cooked tortellini, cherry tomatoes, cucumber, bell pepper, red onion, and black olives.

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

Pour the dressing over the salad and toss to combine. Add the chopped basil and mix gently. Serve chilled or at room temperature.