To start off, cook the vegan tortellini following the instructions on the packaging. Once done, give it a quick rinse and drain before setting it aside for later.

While the pasta is cooking, take the asparagus and grill or sauté them for 2 to 3 minutes per side until they are tender. Once done, cut them into small pieces and set them aside.

Next, it's time to prepare the vegetables. Slice the cucumber, cherry tomatoes, and roasted red peppers into bite-sized pieces.

In a large bowl, layer the tortellini, asparagus, sliced vegetables, kalamata olives, and vegan feta cheese.

Now, let's make the dressing. In a separate bowl, whisk together olive oil, red wine vinegar, lemon juice, dijon mustard, black pepper, salt, garlic powder, and dried oregano. Drizzle the dressing over the salad and give it a good toss before serving.