1-Cook the 1 (20 oz.) package refrigerated cheese tortellini in salted water according to package directions until al dente, which takes about 5 minutes. Drain and rinse immediately with cold water to stop the cooking and keep that perfect texture.

2-Place the warm tortellini in a large bowl and toss it with half of the homemade Italian dressing (about 3/8 to 1/2 cup) to coat everything thoroughly. This step helps the pasta absorb flavors and prevents it from sticking together it’s a game-changer!

3-Add all the remaining ingredients to the bowl: 1 cucumber (peeled, sliced, and quartered), 1 pint cherry tomatoes (halved), 1 (6 oz.) can black olives (drained and halved), 1 orange bell pepper (chopped), 2 tablespoons pepperoncini, 8 oz. fresh mozzarella balls (quartered), 8 oz. sliced salami (chopped), and any optional add-ins like feta cheese, Parmesan cheese, or parsley.

4-If you’re serving right away, toss the salad with the remaining dressing (about 3/8 to 1/2 cup), using just enough to coat without overwhelming the flavors.

5-For the best taste, pop the salad in the fridge for at least 30 minutes to let everything chill and the flavors meld overnight works wonders if you can wait!

6-If you’re making it ahead, cover the bowl after adding the ingredients and store it in the fridge. Add the rest of the dressing just before serving to keep things fresh and vibrant.