Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions until al dente. Drain and rinse under cold water. Set aside.

In a large mixing bowl, combine the Italian salad dressing, Italian seasoning blend, salt, and pepper.

Add the diced red onion, diced bell pepper, cubed colby jack cheese, and quartered pepperoni slices to the dressing mixture. Mix well.

Add the hot tortellini to the mixing bowl with the other ingredients. Toss everything together until evenly coated.

Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight for the best flavor.

Before serving, give the tortellini salad a final toss. Add extra dressing if desired.

Enjoy your refreshing summer tortellini salad! Perfect for picnics, barbecues, or any summer gathering.