Cook tortellini according to instructions. Prep and chop all other ingredients and set aside.

When tortellini is cooked al dente, strain the water and rinse with cool water. Add the tortellini to a medium to large bowl.

Add spinach, tomatoes, mozzarella, basil, and garlic to the bowl.

Pour over the olive oil, balsamic vinegar, and add the Italian seasoning, salt, and pepper. Toss the salad well to combine.

Chill until ready to serve. Before serving, toss well to redistribute the olive oil. Add more olive oil if too dry. Drizzle with balsamic glaze just before serving.

Store in the refrigerator in an airtight container for up to 5 days.