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 basil leaves.

In a small bowl, whisk together olive oil, balsamic glaze, salt, and black pepper.

Pour the dressing over the salad and toss gently to combine. Serve immediately on a platter.