Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions until al dente. Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the zucchini, yellow squash, and red bell pepper. Sauté for about 5-7 minutes, or until the vegetables are tender.

Stir in the minced garlic and dried basil, cooking for an additional 1-2 minutes until fragrant.

Add the cooked tortellini to the skillet, tossing gently to combine with the vegetables. Season with salt and pepper to taste.

Remove from heat and sprinkle with grated Parmesan cheese. Toss again to combine.

Serve warm, garnished with fresh basil leaves if desired.