Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions until al dente, about 3-5 minutes. Drain and rinse under cold water.

While the tortellini is cooking, prepare the vegetables. In a mixing bowl, combine the cherry tomatoes, cucumber, bell pepper, red onion, and basil.

In a small bowl, whisk together the hot honey, olive oil, red wine vinegar, garlic powder, salt, and black pepper until well combined.

In a large serving bowl, combine the cooked tortellini and the vegetable mixture. Drizzle the dressing over the top and toss gently to combine.

Serve immediately or refrigerate for 30 minutes to allow flavors to meld. Enjoy!