Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions until al dente, about 3-5 minutes.

Drain the tortellini in a colander and rinse under cold water to stop the cooking process.

In a mixing bowl, combine the cherry tomatoes, cucumber, red onion, and bell pepper.

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

Add the cooked tortellini to the bowl with the vegetables. Pour the dressing over the top and toss to combine.

Fold in the chopped basil and parsley.

Chill the pasta salad in the refrigerator for at least 15 minutes before serving. Serve cold or at room temperature.