Bring a large pot of salted water to a rolling boil. Add the cheese or vegan tortellini and cook according to package instructions, usually about 3-5 minutes until al dente. Drain the tortellini and toss with olive oil, then set aside to cool.

Prepare a zesty Italian dressing by whisking together olive oil, vinegar, herbs, garlic, and seasoning. Adjust to taste with salt and pepper. Set aside.

In a large mixing bowl, combine the cooled tortellini, halved cherry tomatoes, chopped artichoke hearts, cooked white beans, sliced red onion, and chopped pepperoncini. Toss gently.

Pour half of the Italian dressing over the mixture. Toss gently to ensure everything is well-coated.

Fold in the fresh arugula and torn basil leaves. Adjust seasoning with salt, pepper, and optional cheese or red pepper flakes.

Transfer the Tortellini Salad to a serving platter. Garnish with reserved basil. Chill in the refrigerator for 30 minutes before serving.