Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions until tender. Drain and rinse under cold water to stop the cooking process, then set aside to cool.

In a small mixing bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic powder, dried oregano, dried basil, salt, and pepper until smooth and well combined.

In a large mixing bowl, add the cooled tortellini, sliced salami, cubed mozzarella cheese, halved cherry tomatoes, and optional red onion.

Pour the prepared dressing over the pasta mixture. Gently toss everything together until well coated.

Sprinkle the fresh chopped basil over the salad and give it one final toss.

Cover the salad with plastic wrap and refrigerate for at least 1 hour before serving.