1.Cook the tortellini according to package instructions, then drain and let cool.
2.In a large bowl, combine the diced cucumber, cherry tomatoes, roasted red bell peppers, marinated artichoke hearts, kalamata olives, and vegan feta.
3.In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, oregano, salt, pepper, garlic powder, and dijon mustard to make the dressing.
4.Add the cooled tortellini to the salad ingredients and drizzle with the dressing. Toss to combine.
5.Serve chilled or at room temperature.