12 oz. frozen, fresh, or dried cheese and spinach tortellini

1 pint/basket of cherry tomatoes, cut in half

1/2 red onion, roughly chopped

3 small seedless cucumbers, cut into 1/2” chunks

1/2 cup of mozzarella pearls, either whole or chopped

1/2 cup of drained pepperoncini, sliced or roughly chopped

1 cup black olives, sliced (some prefer Kalamata olives)

20 pitted green olives, preferably Italian Castelvetrano olives

1/2 cup of drained roasted red peppers, roughly chopped

1/2 cup of sun-dried tomatoes (use the dried version and not the jar of oil-based tomatoes)

1 8-oz. can (drained) artichoke hearts, sliced

1 red bell pepper, roughly chopped

1 yellow bell pepper, roughly chopped

1/2 cup of Genoa salami, cut into 1/4” chunks

20 fresh basil leaves, sliced into slivers

Italian vinaigrette/dressing

generous handfuls of Parmigiano Reggiano cheese

Garnish: Fresh Basil Leaves

Optional: 1 tsp. dried red pepper flakes

Optional: 1/2 cup toasted pine nuts