Bring a large pot of salted water to a rolling boil over high heat. Carefully add the tortellini and cook for about 3-5 minutes, or until al dente. Drain and rinse under cold water.

In a mixing bowl, combine honey, mustard, apple cider vinegar, and olive oil. Whisk until creamy and well-emulsified.

Finely chop the red onion and slice the spring onions. Halve the cherry tomatoes and prepare the black olives by pitting and slicing them.

In a large bowl, combine the cooled tortellini, red onion, spring onions, cherry tomatoes, and black olives. Drizzle the dressing over and mix well.

Gently fold the ingredients together, season with salt and pepper to taste.

Cover and refrigerate for at least 30 minutes before serving. Garnish with fresh basil or parsley before serving.