In a pitcher, add thinly sliced cucumber to cold water. Stir well and refrigerate for at least 30 minutes to allow the flavors to infuse.

Preheat the oven to 350°F (175°C).

Bring a large pot of water to a boil over medium-high heat. Add the tortellini and cook according to package directions, typically about 8 - 10 minutes. Drain with a colander and set aside.

Meanwhile, heat olive oil in a large cast-iron skillet (or oven-safe skillet) for 2 minutes over medium-high heat until the oil sizzles and shimmers. Add sausage and cook for 5 - 7 minutes until browned, breaking it into small pieces using a spatula.

Add onions and sauté until tender, about 3 - 4 minutes. Stir well to combine.

Add tomato sauce, parsley, salt, and pepper. Stir well to mix and bring to a simmer. Turn the heat down to low, and simmer uncovered for 5 minutes.

Add the cooked tortellini and stir well to fully coat it in sauce. Sprinkle shredded mozzarella and grated Parmesan evenly on top of the tortellini.

Transfer the skillet into the preheated oven and bake for 10 - 12 minutes until the cheese melts and turns golden brown. Remove from the oven and let cool for 5 minutes before serving.

Garnish with extra parsley and Parmesan cheese on top.

For the dressing: In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, and salt and pepper to taste. Drizzle the dressing over the salad before serving.

For the salad: In a salad bowl, combine the mixed greens, halved cherry tomatoes, cucumber (sliced), and red onion (thinly sliced).

Enjoy your cheesy tortellini and sausage bake with house salad and cucumber water!