Add your tortellini and reduce heat to gently cook the pasta, according to package instructions, to either tender or al-dente.
Once you think they're done, grab a noodle to taste-test and remove from heat.
Strain/drain in a colander and pour into a medium-large serving bowl.
Toss in your chopped veggies and cheeses and pour the dressing [see below for instructions] over the noodles.
Cover the bowl and refrigerate to chill the pasta and allow the flavors from the dressing to soak into the salad. It acts almost as a marinade and infuses the noodles, veggies and cheese with flavor.
When you're ready to dig in, feel free to drizzle a little extra dressing over the top and dust the entire bowl with parmesan romano cheese and dig. on. in.
For the dressing: Whisk all ingredients together and allow to sit. Giving the dressing some time to mingle will not only infuse flavor into the oil/vinegar but also soften the dry herbs and seasoning. After letting it set, whisk once more and pour over your salad! It should keep in your fridge for about a week, if needed. If you're making this salad to serve the following day [it tastes awesome the next day!] feel free to follow my lead and make extra dressing so you can drizzle some extra over the salad just before serving.
Notes
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on extras or swaps and enjoy!