Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions until al dente.

Drain the tortellini in a colander and rinse under cold water to cool.

In a mixing bowl, whisk together the olive oil, red wine vinegar, honey, Dijon mustard, minced garlic, salt, and black pepper until well combined.

In a large bowl, combine the cooled tortellini, cherry tomatoes, cucumber, bell pepper, red onion, and fresh basil.

Pour the dressing over the salad and toss gently to combine.

Serve immediately or refrigerate for 30 minutes to allow flavors to meld.