Boil water in a large pot and add the tortellini, cooking according to package instructions (about 3-5 minutes until they float to the top and are tender).

Once cooked, drain the tortellini and rinse under cold water to stop the cooking process.

In a large bowl, combine the cooled tortellini, halved cherry tomatoes, mozzarella balls, and torn basil.

In a small bowl, whisk together olive oil and balsamic vinegar, seasoning with salt and pepper to taste.

Pour the dressing over the salad and gently toss everything together until well-coated.

Let the salad sit for a few minutes to absorb flavors before serving it in bowls or on a large platter.