Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions, about 3 to 5 minutes, until they float. Drain and rinse with cold water, then set aside to cool.

Wash and halve the cherry tomatoes. Peel and dice the cucumber, patting it dry. Thinly slice the red onion and soak it in cold water if desired. Mix all veggies in a large bowl.

Fold the cooled tortellini into the mixing bowl with the veggies. Add crumbled feta just before serving to maintain its texture. Stir gently.

In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, oregano, salt, and pepper until emulsified.

Pour the dressing over the salad and toss gently, ensuring each ingredient is coated.

Cover the salad and refrigerate for at least 30 minutes before serving. This melds the flavors beautifully.