Cook the tortellini in salted boiling water according to package instructions for 3-5 minutes. Drain and rinse under cold water.

Chop the cherry tomatoes, cucumber, red onion, and olives, then combine in a large mixing bowl.

Add the cooled tortellini and crumbled feta to the bowl with the chopped vegetables, and stir gently to combine.

In a separate bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper until emulsified.

Drizzle the dressing over the salad and gently toss to coat without breaking the tortellini.

Garnish with chopped basil and let the salad sit for 15-30 minutes in the fridge before serving.