Bring a large pot of salted water to a boil. Add fresh tortellini and cook according to package instructions (3-5 minutes), until they float and are tender.

Drain the tortellini and rinse under cold water to stop cooking. Set aside.

Wash and chop the vegetables. Combine in a large mixing bowl.

In a separate bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until emulsified.

Once cooled, combine tortellini with veggies and pour vinaigrette over. Toss gently to coat.

Cover with plastic wrap and refrigerate for at least 10-15 minutes before serving.

Garnish with fresh basil before serving.