Bring a large pot of salted water to a boil, then cook the cheese tortellini according to the package instructions until just tender.

Drain the cooked cheese tortellini thoroughly, then spread it in a single layer on the baking tray.

Drizzle the tortellini with sunflower oil, then season with paprika, garlic powder, salt, black pepper, ground turmeric, and chili powder.

Toss the seasoned tortellini to coat evenly, then sprinkle over half of the Parmesan cheese.

Grill the tortellini at 482°F / 250°C for 5 to 10 minutes, checking frequently until golden and crisp.

Finely chop the garlic and parsley, then dice the red onion.

Halve the cherry tomatoes, then chop the romaine lettuce into bite-size pieces.

Add Greek yogurt, mayonnaise, mild mustard, whole-grain mustard, lemon juice, garlic, olive oil, salt, and black pepper to the mixing bowl.

Stir the dressing until smooth, then fold in the remaining Parmesan cheese and fresh parsley.

Combine the romaine lettuce, cherry tomatoes, and red onion in the large salad bowl, then add the creamy dressing.

Add the crunchy tortellini to the salad, then toss gently and serve immediately.