In a large pot of boiling salted water, cook the tortellini according to package instructions until al dente. Fresh tortellini usually takes about 3-4 minutes, while frozen can take 7-9 minutes. Once cooked, drain the pasta and run it under cold water to stop the cooking process. Set aside to cool.

While the tortellini cooks, prepare your vegetables. Halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and chop the bell pepper. Place all the vegetables in a large mixing bowl.

In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, dried oregano, salt, and pepper. Adjust the seasonings to taste. For added flavor, consider letting the dressing sit for a few minutes to allow the herbs to infuse.

Once the tortellini has cooled down, add it to the bowl with the vegetables. Pour the dressing over the pasta and vegetables, then toss everything gently until well combined.

Fold in the crumbled feta cheese and kalamata olives, stirring carefully to avoid breaking the tortellini. Add the chopped parsley as a finishing touch and mix gently.

Transfer the Greek tortellini salad to a serving platter or individual bowls. Drizzle with a little extra olive oil and garnish with additional parsley if desired. This salad can be served immediately, but it tastes even better if allowed to chill in the refrigerator for about 30 minutes.