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Bring a pot of salted water to a boil and add tortellini. Stir gently to prevent sticking. Cook the pasta for the time specified on the package, usually 2-5 minutes, until they are al dente (tender but still slightly firm to the bite).
Immediately drain the tortellini in a colander. Rinse with cold water to cool them down. This helps prevent them from sticking together and keeps the pasta firm for the salad.
In a large bowl, combine tortellini, salami, mozzarella, peas, corn, roasted red peppers and set aside.
In a small bowl, whisk together the olive oil, hot honey, red wine vinegar, Dijon, crushed black pepper and salt.
Pour the dressing over the pasta salad and mix until combined.
Garnish with fresh basil, crushed black pepper and serve. This will last in the refrigerator for 2-3 days.