Bring a large pot of salted water to a boil over high heat. Carefully add the cheese tortellini and cook according to the package instructions, usually about 3-5 minutes, until al dente. Drain and rinse under cold water to stop cooking.

While the tortellini is cooling, wash and chop your fresh vegetables. Dice the grape tomatoes, red bell pepper, and cucumber into bite-sized pieces. Remove the husks from the sweet corn and slice off the kernels. Slice the green onions thinly, saving both the green and white parts.

In a large mixing bowl, combine the cooled tortellini, chopped grape tomatoes, diced red bell pepper, sweet corn kernels, cucumber, and sliced green onions. Gently fold the ingredients together, ensuring even distribution.

Drizzle the homemade basil vinaigrette over the salad and toss gently until well coated. Adjust the amount to your desired taste and consistency.

Sprinkle kosher salt and freshly cracked black pepper over the salad. Mix thoroughly, tasting as you go to ensure balanced seasoning.

Before serving, top the salad with shredded Parmesan cheese and chopped fresh basil. Serve chilled or at room temperature.

Store any leftovers in an airtight container in the refrigerator for up to 3 days.