Cook the tortellini in a large pot of salted boiling water according to package instructions, about 3-5 minutes. Drain and rinse under cold water.

In a medium bowl, whisk together mayonnaise, Italian dressing, grated Parmesan cheese, and black pepper until smooth.

Finely chop the cucumber, red onion, and bell peppers into bite-sized pieces and place them in a large mixing bowl.

Add cooled tortellini to the bowl, drizzle the dressing over, and gently toss to combine.

Cover with plastic wrap or transfer to an airtight container and refrigerate for at least 2 hours.

Before serving, stir gently and garnish with additional Parmesan cheese and parsley if desired.