In a large pot, bring 3 quarts of water to a boil. Add the pasta and reduce the heat to a simmer. Cook until tender, about 5 minutes, or according to manufacturers directions.

Drain into a colander and rinse with cold water until cool, about 1 minute. Shake to drain excess water, then add tortellini to a large bowl.

To the bowl with the tortellini, add the artichoke hearts, mozzarella cheese, salami, tomatoes, bell peppers, cucumbers, red onion, black olives, parsley, and basil.

Drizzle ½ cup of the dressing over the salad, then toss to combine. Add more as desired, or serve on the side.

Garnish with more herbs if desired. Serve immediately or cover and refrigerate.