Start by cooking the tortellini according to the package instructions. Typically, this means boiling water, adding the pasta, and letting it cook for around 3-5 minutes. Drain and rinse the tortellini under cool water to stop the cooking process and set it aside.

Chop your veggies: slice the cherry tomatoes, dice the cucumber and bell pepper, and finely chop the red onion. Optionally, squeeze some fresh lemon juice over them for extra brightness.

In a medium bowl, whisk together the olive oil, red wine vinegar, minced garlic, Dijon mustard, salt, and pepper. If you want some heat, add in red pepper flakes for that delightful kick.

Combine the cooled tortellini with the chopped veggies, then pour the dressing over the mixture. Toss everything gently to ensure all ingredients are coated in the dressing.

Fold in the mozzarella balls and fresh herbs for a finishing touch.

Serve it right away or let it chill in the fridge for about 30 minutes to allow the flavors to meld.