Cook the tortelloni according to the instructions on the pack. While the pasta is cooking, make an ice water bath by dissolving the salt in the warm water in a large bowl.
Add 4 handfuls of ice, a litre of water and set to one side. When the pasta is cooked, drain it and transfer to the ice water bath to cool, then drain again. In a large bowl, whisk together the oil, vinegar and mustard.
Add the pasta, olives, peppers, salami, cheese and parsley, season and then toss to combine.