1. Bring a pot of salted water to a boil and cook the cheese tortellini according to the package directions until just tender.

2. Drain the tortellini and rinse briefly under cool water to stop the cooking. Let it drain well.

3. In a small bowl or jar, whisk together the Italian dressing, olive oil, red wine vinegar, Italian seasoning, crushed red pepper flakes, salt, and black pepper.

4. In a large mixing bowl, add the cooled tortellini, diced salami, mozzarella pearls, cherry tomatoes, black olives, green olives, roasted red peppers, red onion, basil, and parsley.

5. Pour the dressing over the salad and toss gently until everything is evenly coated.

6. Cover and refrigerate for at least 30 minutes so the flavors can blend.

7. Toss again before serving and add an extra splash of dressing if needed.