Cook the tortellini: Bring a large pot of salted water to a boil. Add the tortellini to the boiling water. Cook according to the package instructions, usually 2-3 minutes for fresh tortellini or 8-10 minutes for dried tortellini, until they float to the surface and are tender. Reserve 1/4 cup of the pasta water before draining. Drain the tortellini and let it cool down.
Prepare the Dressing (I do this while the water is heating) On a cutting board, chop the mascarpone, pecorino, sun dried tomatoes, a pinch of salt and pepper and 2 tbsp of olive oil. Mash it together with a knife to form a rough paste.
In a large mixing bowl, add the mashed cheese and tomato mixture. Pour in 1 tablespoon of red wine vinegar. Add the reserved pasta water gradually, stirring constantly until the dressing is smooth and well combined. Add the additional 2 tbsp of olive oil and whisk together. Adjust salt and pepper to taste and add additional red wine vinegar for extra zinginess if preferred.
Assemble the salad! Add the cooled tortellini to the bowl with the dressing. Toss to coat the tortellini evenly with the dressing. Fold in the chopped mortadella and fresh basil leaves. Add some more pecorino Romano to taste. Top with basil, pecorino and pepper. Serve immediately or refrigerate until ready to serve.
