While you get water boiling, prep all your vegetables and herbs so everything is ready when the tortellini finishes cooking. Halve the cherry tomatoes lengthwise, slice the fresh basil into thin ribbons (this prevents bruising compared to chopping), and measure out the baby spinach and mozzarella pearls. Having everything prepped and within arm's reach makes assembly fast and prevents the warm tortellini from cooling unevenly.

Bring a large pot of salted water to a rolling boil, then add the tortellini and cook according to package directions (usually about 3-4 minutes for refrigerated tortellini). Drain in a colander but do not rinse—you want a bit of the starch to help the dressing cling to the pasta. Transfer to a large mixing bowl immediately after draining.

While the tortellini is still warm, whisk together the olive oil, balsamic vinegar, salt, pepper, and garlic powder in a small bowl. Pour about half of this dressing over the warm tortellini and gently toss to coat. I find dressing the pasta while it's still warm helps it absorb more flavor, giving you a more cohesive dish rather than separate components.

Add the prepped cherry tomatoes, baby spinach, fresh basil ribbons from Step 1, and mozzarella pearls to the dressed tortellini in the bowl. Gently fold everything together until well combined, allowing the warm tortellini to slightly soften the spinach while keeping the salad bright and fresh. Taste and adjust seasoning with a pinch more salt and pepper if needed.

If using the optional balsamic glaze, drizzle it over the top of the salad just before serving for a polished, restaurant-quality presentation. The glaze adds a glossy finish and concentrated balsamic flavor that really elevates the dish. Serve immediately while the tortellini is still warm and the spinach is just beginning to wilt into the salad.