1-Cook the tortellini according to package instructions, typically by boiling for about 3 minutes.

2-Drain the tortellini and rinse with cold water to cool, then transfer to a large container.

3-Add ½ cup of Italian dressing to the tortellini and toss to coat.

4-Add the cherry tomatoes, salami, and mozzarella to the container if space allows; otherwise, use a separate container. Drizzle with the remaining dressing.

5-Cover and refrigerate for at least 1 hour or up to overnight to marinate.

6-To assemble, thread one tortellini, one tomato, a folded slice of salami, and one piece of mozzarella onto each skewer, repeating until the ingredients are used up.

7-Refrigerate the skewers until serving or serve immediately.

Boil the tortellini until al dente (approximately 3-5 minutes). Drain and rinse with cold water to stop cooking.

Prepare the vegetables by washing and slicing as needed, then thread everything onto skewers.

In a small bowl, mix olive oil, garlic powder, salt, and pepper to create a marinade. Brush the skewers generously with this mixture.

Preheat grill or grill pan to medium-high heat (about 375°F/190°C). Place skewers on the grill and cook for 5-7 minutes, turning occasionally until vegetables are tender and tortellini has grill marks.

For dietary adaptations, substitute tortellini type as needed. Remove skewers from grill, let cool slightly, then serve immediately garnished with extra fresh basil and a drizzle of balsamic glaze if desired.