Easy Cheese Tortellini Salad

Boil the cheese tortellini according to package directions. You'll want to cook them about a minute beyond al dente for optimal texture once cooled. Drain and immediately rinse with cold water until cooled.

Transfer the cooked tortellini to a large mixing bowl and add the cherry tomatoes, red onions, green peppers and olives. Toss well.

In a small mixing bowl, whisk together the red wine vinaigrette, olive oil, honey, mustard, salt, basil and pepper until smooth and fully combined. Pour over the tortellini mixture and toss well to combine.

Chill for at least 30 minutes before serving. This should be stored in an airtight container in the fridge. Eat within 5 days.