1. Bring a large pot of salted water to a boil and cook the tortellini according to package directions. Drain and rinse under cold water. Let it dry completely in a colander.

2. In a bowl, whisk together lemon juice, Dijon mustard, olive oil, garlic, honey, salt, and black pepper until emulsified.

3. Slice cherry tomatoes, cucumber, and onion. Tear basil leaves by hand to keep them fresh.

4. Combine cooled tortellini, vegetables, and basil in a large bowl. Add dressing and toss gently to coat everything evenly.

5. Top with grated Parmesan. Cover and refrigerate for at least 30 minutes before serving.