Averie Cooks

0 Bring a large pot of salted water to a boil and cook tortellini according to package directions. Drain, rinse under cold water, and transfer to a large mixing bowl. While the tortellini are boiling, move on to the steps.
1 To a medium bowl or large glass measuring cup, add the oil, garlic, balsamic vinegar, Italian seasoning, onion powder, salt, pepper, and whisk to combine. Taste the vinaigrette and make any necessary flavor tweaks, i.e. more salt, pepper, and you may want to consider a pinch of granulated sugar. I find it balances the overall flavor profile, but everyone's preferences vary. Set vinaigrette aside.
2 To the large bowl with the cooked tortellini, add the tomatoes, mozzarella, spinach, basil, evenly drizzle with the vinaigrette, and toss to coat evenly. Taste and check for seasoning balance. Flavoring Tips - If it tastes at all flat or boring, it may need more salt (or pepper) so don't be afraid to add them. Add another splash of balsamic vinegar if it lacks acidity or a bit of 'bite'.
3 Evenly drizzle balsamic glaze over the salad, as desired, if you plan to serve the salad right away. Please see Notes below for a link to my homemade recipe or for store bought links. 
4 Serve the salad immediately if desired. Or, cover, and refrigerate to chill for 30-60 minutes, or as desired. Then drizzle with balsamic glaze.
5 Make-Ahead - You can make the salad up to 24 hours ahead of time. Don't drizzle with the final touch of balsamic glaze until you plan to serve it. Another tip is to not halve the tomatoes unless you really need to, if you plan to make it ahead of time. As the cut surfaces of the tomatoes are exposed to the vinaigrette, their natural juices will release and the salad will become a bit more watery. 
6 Storage - Extra will keep airtight in the fridge for up to 4-5 days, however like with any salad, fresher is better.