Step 1: Cook the Tortellini. Bring a large pot of salted water to a rolling boil. Add the tortellini and cook according to package directions until al dente. This typically takes 2-5 minutes for fresh tortellini or 5-8 minutes for frozen.
Step 2: Drain and Chill. Once cooked, drain the tortellini immediately and rinse under cold water to stop the cooking process and prevent sticking. Let it drain thoroughly in a colander until completely cool.
Step 3: Prepare the Vegetables. While the tortellini cools, halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, chop the bell pepper, and slice the pitted Kalamata olives. Roughly chop the fresh parsley.
Step 4: Whisk the Dressing. In a small bowl, combine the extra virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and black pepper. Whisk vigorously until well combined and emulsified.
Step 5: Combine Ingredients. In a large mixing bowl, add the cooled tortellini, halved cherry tomatoes, diced cucumber, thinly sliced red onion, chopped bell pepper, sliced Kalamata olives, and crumbled feta cheese.
Step 6: Dress the Salad. Pour the prepared lemon-herb dressing over the tortellini and vegetable mixture. Toss gently to ensure all ingredients are evenly coated.
Step 7: Add Fresh Herbs & Serve. Stir in the chopped fresh parsley. For the best flavor, cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled.