Italian Tortellini Pasta Salad with Homemade Vinaigrette

Ingredients

• ½ teaspoon salt, for pasta water
• 12 ounces frozen cheese tortellini
• 1 seedless cucumber, peeled and sliced into ½-inch rounds, then quartered
• 1 pint cherry tomatoes, cut in half
• 1 (14 ounce) can artichoke hearts, drained and quartered
• 8 ounces fresh mozzarella cheese pearls
• 1 pound Genoa salami, cut into ½-inch cubes
• ½ cup pitted Kalamata olives
• ½ cup sliced pepperoncini, drained
• ½ medium red onion, finely chopped
• ¼ cup chopped Italian parsley
• 2 ounces finely shredded Parmesan cheese
• ½ cup extra-virgin olive oil
• ½ cup red wine vinegar
• 3 tablespoons grated Parmesan cheese
• 4 garlic cloves, minced
• 2 teaspoons dried onion powder
• 1 tablespoon dried Italian seasoning
• Salt and pepper to taste