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To make the dressing, put all of the ingredients into a jar with a tight-fitting lid; shake vigorously until well blended and emulsified. Taste and adjust seasonings, if necessary.
Cook 8 ounces refrigerated cheese tortellini according to package directions; drain and rinse under cold water.
In a plastic ziploc bag, combine the cooked tortellini and salad dressing; seal bag and refrigerate for at least 3 hours (ideally overnight.)
After marinating, drain tortellini and discard the marinade.
On each skewer, thread pasta, salami (folded in half, and then in half again), and 1-2 slices of cheese, followed by an olive or cherry tomato.
Serve and enjoy!