Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions until al dente.

Drain the tortellini in a colander and rinse under cold water to cool.

In a large mixing bowl, combine the cherry tomatoes, cucumber, bell pepper, red onion, and basil.

In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper.

Add the cooled tortellini to the bowl with the vegetables. Pour the dressing over the salad and toss gently to combine.

Serve immediately or refrigerate for 30 minutes to allow flavors to meld.