Cook the Cheese Tortellini in a large pot of salted boiling water for 3-4 minutes until al dente. Drain and rinse under cold water.

Wash and prepare the fresh vegetables by halving the grape tomatoes, chopping the red bell pepper, slicing the cucumber, and chopping the green onions.

Combine the cooled tortellini with the vegetables in a mixing bowl and gently fold together.

Drizzle the basil vinaigrette over the salad and toss gently to coat all ingredients evenly.

Season the salad with kosher salt and black pepper to taste.

Garnish with shredded Parmesan cheese and chopped basil before serving.

Serve immediately or chill in the refrigerator for up to 3 days.