Cook the tortellini according to package directions. Drain. Toss the tortellini with 2 Tbsp of the olive oil and set aside to cool.
Slice the zucchini lengthwise into strips 1/4 - 1/2 inch thick. Brush the strips with some of the remaining olive oil. Grill the strips over medium-high heat until they just begin to soften, 4-5 minutes per side. Let the slices cool, then chop them into 1 inch chunks.
Combine tortellini, zucchini, olives, sun-dried tomatoes, cheese, and parsley in a large bowl. Pour the vinaigrette over all ingredients and toss well.
Cover and refrigerate until serving.