Boil a large pot of salted water, add tortellini, cook according to package instructions for 3-5 minutes until al dente, drain and cool.

Wash and chop bell peppers, cucumbers, and cherry tomatoes into bite-sized pieces.

For dressing, whisk olive oil, vinegar, and chosen herbs. Season with salt and pepper.

In mixing bowl with vegetables, add cooled tortellini, pour dressing, and gently toss to combine.

Stir in freshly chopped basil and parsley before serving.

Chill salad for at least 15 minutes before serving to enhance flavors.