Boil a large pot of salted water over high heat. Add the tortellini and cook according to package instructions, about 3-5 minutes, until tender yet firm. Drain and cool slightly.

Wash and chop fresh vegetables into bite-sized pieces and set aside in a large mixing bowl.

In a medium bowl, whisk together olive oil with balsamic vinegar or lemon juice, and season with salt and pepper until emulsified.

Combine cooled tortellini, fresh vegetables, and chopped herbs in the mixing bowl. Pour dressing over and toss gently.

Serve immediately or chill in the fridge for about 30 minutes for deeper flavors.