Bring a large pot of salted water to a boil over high heat.

Add the tortellini to the boiling water and cook according to package directions until just al dente.

Drain the tortellini in a colander and rinse gently under cold water to stop the cooking.

Let the tortellini drain well and cool while you prepare the vegetables and meats.

On a cutting board, halve the cherry tomatoes, dice the cucumber and bell pepper, finely slice the red onion, and dice the salami.

In a large mixing bowl, combine the cooled tortellini, cherry tomatoes, cucumber, red onion, bell pepper, black olives, salami, and mozzarella pearls.

In a small mixing bowl, whisk together the mayonnaise, Italian dressing, red wine vinegar, Dijon mustard, garlic powder, dried oregano, dried basil, black pepper, and salt until smooth and emulsified.

Pour the dressing over the tortellini mixture and gently toss with a wooden spoon until everything is evenly coated.

Sprinkle in the grated parmesan cheese and chopped fresh parsley and toss again to distribute.

Cover the bowl tightly with plastic wrap or transfer the salad to an airtight container.

Refrigerate the tortellini pasta salad for at least 30 minutes to allow the flavors to meld.

Before serving, stir the salad, taste, and adjust seasoning with additional salt, pepper, or dressing if needed.