• 20 oz cheese tortellini, uncooked, approximately 5 cups uncooked
  
• 10 oz. cherry tomatoes, halved
  
• 8 oz. mozzarella pearls
  
• 1 cup chopped spinach
  
• 1/4 cup chopped basil
  
• 1/2 cup olive oil
  
• 2 Tbsp balsamic vinegar
  
• 3–4 garlic cloves, minced
  
• 3/4 tsp Italian seasoning
  
• 1/2 tsp salt and pepper
  
• Balsamic glaze, optional

1. Cook the tortellini according to the package directions. While it cooks, chop and prepare all remaining ingredients.
2. Once the tortellini reaches an al dente texture, drain it and rinse briefly with cool water to stop the cooking.
3. Place the pasta in a medium or large bowl. Add the spinach, tomatoes, mozzarella, basil, and garlic.
4. Pour in the olive oil and balsamic vinegar, then sprinkle in the Italian seasoning, salt, and pepper. Toss everything well so the ingredients are evenly coated.
5. Refrigerate until serving time. Before serving, give the salad another good toss to redistribute the oil, adding a little more if the pasta looks dry.
6. Finish with a drizzle of balsamic glaze, if you like.
7. Store leftovers in an airtight container in the fridge for up to 5 days.

• The pasta may absorb some of the oil as it chills. If the salad feels dry later, simply stir in a splash of additional olive oil.
• Always mix again right before serving so the dressing doesn’t settle at the bottom.

Nutrition