Begin by bringing a large pot of salted water to a boil over medium-high heat. Add the tortellini and cook according to package instructions until al dente, usually 5-7 minutes. Drain and let cool for about 10 minutes.

While the tortellini cools, chop your fresh vegetables into bite-sized pieces, using colorful selections for the best presentation.

In a medium mixing bowl, whisk together the dressing ingredients—olive oil, vinegar, and mustard—until well combined and emulsified.

In a large mixing bowl, combine the cooled tortellini, chopped vegetables, and dressing. Gently toss everything together.

Serve immediately or refrigerate for up to 2 hours for flavors to meld.