Cook the tortellini. Bring a pot of salted water to a boil and cook the tortellini according to package directions. Drain and rinse with cold water until the pasta is cool to the touch.

Make the vinaigrette. In a wide-mouthed pint-size mason jar, combine the dressing ingredients. Use an immersion blender to blend the ingredients until they’re very smooth and emulsified. Season to taste with salt and pepper and set aside. Alternatively, you can blend the ingredients in a blender or food processor.

Assemble the tortellini pasta salad. In a large mixing bowl, combine the cooked tortellini, red onion, roasted bell pepper, cherry tomatoes, olives, salami, and mozzarella. Toss with enough dressing to coat and season with salt and pepper to taste. Refrigerate the pasta salad for 1-2 hours, until chilled. Right before serving, toss the pasta salad with the fresh basil and arugula