While waiting for water to boil, dice the mozzarella into 1/2-inch cubes and set aside in a bowl—this helps it stay cool and prevents clumping. Halve or quarter the tomatoes into bite-sized pieces, mince the garlic, and tear the basil leaves. Having everything prepped ensures the salad comes together quickly once the pasta is cooked and cooled.

Bring a large pot of salted water to a boil and cook the refrigerated cheese tortellini according to package directions until just tender—usually 4-6 minutes. Drain the pasta in a colander, then rinse thoroughly with cold water to stop the cooking process and remove excess starch. This cold rinse is essential for a pasta salad, as it prevents the tortellini from clumping and absorbing too much dressing.

In a small bowl or jar, whisk together the extra virgin olive oil, balsamic vinegar, minced garlic, Italian seasoning, sea salt, black pepper, honey, and red pepper flakes. I like to use honey here because it balances the acidity of the vinegar and helps emulsify the dressing slightly, making it coat the pasta more evenly. Let the dressing sit for 1 minute to allow the flavors to meld.

Transfer the cooled tortellini from Step 2 to a large mixing bowl, then add the baby spinach, tomatoes, diced mozzarella, torn basil, and minced garlic from Step 1. Pour the dressing from Step 3 over the top and toss gently but thoroughly, ensuring every component is lightly coated. I recommend using two spoons or salad tongs to toss rather than your hands—this prevents bruising the delicate mozzarella and basil.

Transfer the pasta salad to a serving bowl or individual plates. Just before serving, drizzle with balsamic glaze in a decorative pattern on top. The fresh glaze adds a beautiful glossy finish and a final pop of complex, slightly sweet flavor that ties everything together.