Italian Tortellini Pasta Salad with Fresh Vegetables and Cheese - My Home Made Recipe

Ingredients

• 20 oz (565 g) refrigerated cheese tortellini
• 1 1/2 cups (225 g) cherry tomatoes, halved
• 1 English cucumber, diced
• 1 red or yellow bell pepper, diced
• 1/4 small red onion, very thinly sliced
• 1/2 cup (75 g) pitted black or kalamata olives, sliced
• 2 cups (60 g) baby spinach, roughly chopped
• 8 oz (225 g) mozzarella pearls, drained
• 1/3 cup (30 g) shaved or grated parmesan cheese
• 1/3 cup fresh basil leaves, torn
• 1/3 cup (80 ml) extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 small garlic clove, finely grated or minced
• 1 teaspoon Italian seasoning
• 3/4 teaspoon kosher salt, plus more for the pasta water
• 1/2 teaspoon black pepper