Bring a large pot of salted water to a boil. Add the refrigerated tortellini and cook according to package directions, usually 4-6 minutes, until they float and are tender. Drain the tortellini in a colander and rinse thoroughly with cold water to stop the cooking process and remove excess starch. Set aside to cool completely while you prepare the remaining ingredients.

While the tortellini cooks, prepare all your vegetables and proteins for maximum efficiency. Halve the tomatoes lengthwise, halve the olives (or leave whole if preferred), cut the pepperoni into bite-sized pieces, cut the sopressata into 1/2-inch cubes, and dice the red peppers into small pieces. Thinly slice the red onion and roughly chop the basil leaves. If using mozzarella pearls, you can add them as-is; otherwise, cut mozzarella and provolone into 1/2-inch cubes. I like to keep all components in separate small bowls until assembly—this makes it easier to see what you have and ensures even distribution throughout the salad.

In a small bowl or jar, whisk together the extra virgin olive oil, red wine vinegar, freshly minced garlic, oregano, and red pepper flakes. Taste and adjust seasoning with salt as needed. I find that making the dressing while the tortellini cools allows the garlic and spices time to infuse into the oil, deepening the flavor. Let it sit for a few minutes before using.

Transfer the cooled tortellini to a large bowl. Add all the prepared vegetables, cured meats, cheeses, and pepperoncini from Step 2. Pour the dressing from Step 3 over the salad and toss gently but thoroughly to coat everything evenly. Sprinkle the grated Parmesan cheese on top and fold in the chopped basil leaves, reserving a few for garnish if desired. I recommend tossing with a light hand to keep the tortellini and delicate ingredients intact.

Cover the salad and refrigerate for at least 2 hours before serving. This chilling time allows the flavors to meld together and the dressing to be absorbed by the tortellini. Before serving, toss the salad once more to redistribute the dressing, as some may settle at the bottom. The salad can be made up to 1 day ahead and tastes even better the next day as flavors deepen.