Prepare the skewers by threading a green olive onto each skewer, followed by a slice of Genoa salami, a mini mozzarella ball, and a large basil leaf.

Cook the tortellini according to package instructions until al dente, then drain and rinse under cold water to cool.

Assemble the skewers by adding a grape tomato, another green olive, and a final slice of salami.

Make the herb vinaigrette by combining all ingredients in a small jar and shaking until well mixed.

Drizzle the herb vinaigrette over the assembled skewers before serving.

Store any prepared skewers in an airtight container with parchment paper between layers for up to 24 hours.