Step 1: Cook the Tortellini - Bring a large pot of salted water to a rolling boil. Add the cheese tortellini and cook according to package instructions, usually about 7-9 minutes, or until al dente. Drain and drizzle with olive oil to prevent sticking. Allow to cool.

Step 2: Prepare the Dressing - Whisk together olive oil, red wine vinegar, Dijon mustard, Italian seasoning, salt, and pepper in a small bowl until smooth. Set aside.

Step 3: Assemble the Salad - In a large mixing bowl, combine the cooled tortellini, halved cherry tomatoes, chopped artichoke hearts, cooked white beans, thinly sliced red onion, and pepperoncini. Pour half of the dressing over the mixture and toss gently.

Step 4: Add Fresh Greens - Fold in arugula and torn basil leaves, mixing just until combined. Adjust seasoning if necessary; mix in cheese if using.

Step 5: Garnish & Serve - Transfer the salad to a serving platter and garnish with additional basil leaves. Serve immediately or refrigerate for up to 4 days, adding dressing before serving.