Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package instructions, typically about 7-9 minutes. Once the pasta is cooked, drain and rinse it under cold water to stop the cooking process. Set aside to cool.

While the pasta cooks, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon until browned and fully cooked, about 5-7 minutes. Season with salt and pepper to taste. Once done, remove from heat and let it cool.

While the beef and pasta cool, chop the red onion, tomatoes, cucumber, bell pepper, and Kalamata olives. Place them in a large mixing bowl, along with the chopped fresh parsley.

Add the cooled tortellini and ground beef to the mixing bowl with the vegetables. Pour in the Italian dressing and toss everything together until well combined. If desired, add a little extra dressing or olive oil for additional moisture.

Cover the bowl and place it in the fridge to chill for at least 30 minutes. This allows the flavors to meld together, making each bite even more delicious. When ready to serve, give it another quick toss and serve in a large bowl.