Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions, usually 3-5 minutes until al dente. Drain and set aside to cool.

Chop the salami into bite-sized pieces and halve the cherry tomatoes while the tortellini is cooking.

In a bowl with the cooled tortellini, add chopped salami, halved cherry tomatoes, and mozzarella balls. Toss gently to combine.

In a small bowl, whisk together olive oil, balsamic vinegar, oregano, salt, and pepper. This dressing elevates the salad's flavor.

Drizzle the dressing over the salad mixture and toss gently to coat. Cover and refrigerate for at least 30 minutes.

Before serving, give the salad another gentle toss. Serve chilled as a side or light main course.