Prepare the cheese tortellini according to the package instructions until they are al dente.

Visual cue: Look for them to be tender but with a slight bite.

While the tortellini cooks, wash and chop the spinach, tomatoes, and basil. Mince the garlic. Gather all prepared ingredients in a bowl.

Once cooked, strain the tortellini and rinse them under cool water for a few seconds to bring down the temperature. Add them to a large mixing bowl.

To the tortellini, add the spinach, tomatoes, mozzarella, basil, and minced garlic.

In a small bowl, whisk together the olive oil, balsamic vinegar, Italian seasoning, salt, and pepper.

Pour the dressing over the tortellini mixture and toss everything gently to combine.

Cover the salad and refrigerate until ready to serve. Just before serving, toss again and add a drizzle of balsamic glaze if desired.

Pro cue: This dish tastes even better after it has had time to sit in the refrigerator, allowing the flavors to meld.