In a pot of boiling, salted water, cook tortellini according to package directions for al dente pasta. Drain and rinse with cold water until tortellini is room temperature. Place tortellini in a large bowl.
Add prepared cherry tomatoes, red onion, bell pepper, cucumber, and parmesan cheese to bowl. Set aside.
In a separate bowl, add your dressing ingredients: olive oil, vinegar, Italian seasoning, garlic powder, salt, and pepper. Whisk to combine.
Pour dressing over pasta salad and toss to coat. Refrigerate for 1 hour before serving to allow flavors to meld.
Other optional additions: 4 ounces sliced black olives, 1 shredded carrot, or 6 ounces of chopped pepperoni.
Pasta salad will keep for 3-4 days refrigerated in a sealed container.
As your pasta salad sits, it will continue to soak up your dressing. If your pasta begins to look dry, feel free to add an extra splash of olive oil and vinegar to freshen it up.