While your water comes to a boil, prepare all your ingredients so assembly is seamless. Halve the tomatoes, cut the mozzarella into bite-sized pearls if needed, julienne the fresh basil, mince the garlic cloves, and measure out the olive oil, balsamic vinegar, and lemon juice. I like to keep the basil separate from other ingredients until the very end so it stays vibrant and doesn't bruise or discolor.

Bring a large pot of salted water to a boil and cook the tortellini according to package directions until just tender—don't overcook or they'll fall apart. Drain the pasta in a colander and rinse it thoroughly with cold water to stop the cooking process and cool it down quickly. This prevents the tortellini from becoming mushy and ensures the salad won't be served warm.

In a large mixing bowl, whisk together the extra-virgin olive oil, balsamic vinegar, lemon juice, minced garlic, Italian seasoning, salt, black pepper, and red pepper flakes. Let this dressing sit for a minute so the flavors meld together. Add the cooled tortellini from Step 2, spinach, halved tomatoes, mozzarella, and stir everything together gently to coat evenly with the dressing. I find that tossing the salad a few minutes before serving allows the flavors to develop and the spinach to soften slightly.

Just before serving, gently fold in the julienned fresh basil from Step 1 to preserve its bright color and fresh flavor. Give the salad one final gentle toss to distribute everything evenly. Divide into serving bowls or plates and drizzle each portion with balsamic glaze for an elegant finishing touch.