Cook the Tortellini: Bring a large pot of salted water to a rolling boil. Add the tortellini and cook for 3-5 minutes until al dente. Drain and rinse under cold water.

Prepare the Dressing: In a mixing bowl, whisk together honey, mustard, apple cider vinegar, and olive oil until creamy and well-emulsified.

Chop the Vegetables: Finely chop the red onion, slice the spring onions, halve the cherry tomatoes, and slice the black olives.

Combine Ingredients: In a large bowl, gently combine the cooled tortellini with prepared vegetables. Pour the dressing over and mix gently.

Mix and Season: Stir the ingredients together, season with salt and pepper to taste.

Chill and Serve: Cover the salad and refrigerate for at least 30 minutes before serving. Garnish with fresh basil or parsley.