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

In a large mixing bowl, combine the diced salami, cubed mozzarella, halved cherry tomatoes, diced cucumber, diced red bell pepper, and finely chopped red onion. Add olives if using.

Add the cooled tortellini to the bowl and drizzle Italian dressing over the salad. Gently toss to mix.

Season with salt and pepper to taste. Cover and refrigerate for at least 10 minutes.

Garnish with fresh basil leaves before serving.