Boil a large, salted pot of water for the tortellini. Cook according to package directions.
While the pasta cooks, prep your other ingredients.
Once the tortellini is done, rinse it under cold water, drain it for a few minutes, then add it to a large bowl along with 1 tablespoon of the olive oil and some salt & pepper (I am generous with both). Toss.
Add the tomatoes, mozzarella, onion (if using), and basil to the salad bowl.
Add the remaining olive oil and balsamic glaze to the salad and toss. I don't list a quantity for the balsamic glaze because it really depends on your personal preferences. Taste and adjust as needed.
You can chill the salad for 30 minutes prior to serving or dig in right away.
I prefer buying the mozzarella balls that are packed in oil & herbs because they have more flavor.
If you're making this salad ahead, I suggest adding the basil, balsamic drizzle, and second tablespoon of olive oil just prior to serving.
Serves 6-8 as a side dish or 4 as a main course.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information. With this recipe especially, the amounts of ingredients like balsamic glaze will vary.