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Cook the tortellini according to package directions. Drain, rinse with cold water. Return pasta to the pot and toss with two tablespoons oil. Set aside.
In a large bowl, whisk together the remaining ⅔ cup olive oil, vinegar, sun-dried tomatoes, Parmesan, honey, salt and pepper until combined.
Add the cooked pasta, tomatoes, mozzarella, salami, olives, zucchini, bell pepper, pepperoncini, and onion to the dressing in the large bowl; toss to combine. Cover and refrigerate at least one hour and up to 3 days.
Just before serving, add the basil, and stir gently to recombine all the ingredients. Garnish with more parmesan, if you like.