Cook tortellini al dente according to package directions, then drain pasta and rinse under cold running water until cooled. Drain thoroughly.
Meanwhile, chop veggies and salami. Add cooked & cooled tortellini and all other salad ingredients to a large bowl.
Whisk together all of the dressing ingredients. (I actually just used my little food chopper, so I didn't even have to chop the garlic!)
Pour dressing over the salad ingredients and toss gently to coat, then serve the Greek tortellini pasta salad cold.
Notes
I topped my Greek tortellini salad shown here with fresh parsley from my garden, but that was mainly to make it more photogenic; completely optional. You can also modify depending what you have on hand or to better match your own family's tastes. Not a fan of peppers? Leave them out! No salami in the fridge? Try ham! Like a sweeter dressing? Substitute balsamic vinegar for the red wine vinegar I used here.