Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions until al dente.

Drain the tortellini in a colander and rinse under cold water to stop the cooking process.

In a large mixing bowl, combine the cooked tortellini, cherry tomatoes, fresh mozzarella, and torn basil.

Drizzle with olive oil and season with salt and pepper. Toss gently to combine.

Transfer the salad to a serving dish and drizzle with balsamic glaze before serving.