Cook the Tortellini: Bring a large pot of salted water to a boil. Add the tortellini and cook according to package directions, usually around 3-5 minutes for fresh or 7-9 minutes for frozen, until al dente. Drain and rinse under cold water.

Prepare the Veggies and Meats: Chop Italian meats into bite-sized pieces. Dice the bell peppers and slice the red onion thinly. Soak the onion in cold water for about 10 minutes.

Combine Ingredients: In a large bowl, add chopped meats, bell peppers, onion, cooled tortellini, halved cherry tomatoes, and cubed provolone cheese.

Whisk the Dressing: In a separate bowl, whisk olive oil, red wine vinegar, and Italian seasoning until emulsified. Season with salt and pepper to taste.

Toss and Chill: Pour the dressing over the salad and toss to coat. Cover and refrigerate for at least 1 hour.

Final Adjustments: Before serving, check for dryness and add olive oil and vinegar if needed. Toss again and taste for seasoning.