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

While the tortellini cools, dice the deli ham and provolone cheese. Halve the cherry tomatoes, slice the cucumber and red onion, and drain the banana peppers.

In a large mixing bowl, combine the cooled tortellini, diced meats, provolone, cherry tomatoes, cucumber, red onion, and banana peppers. Toss gently to mix.

Pour in the creamy Italian dressing over the salad mixture and toss until evenly coated. Adjust seasoning as necessary.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Serve the salad chilled in a large bowl or individual cups, and enjoy with crusty bread or white wine.