Bring a large pot of salted water to a boil and cook the cheese tortellini according to package instructions until al dente.
Drain the tortellini and rinse briefly with cold water to stop cooking; transfer to a large mixing bowl.
In a medium bowl or large measuring cup, whisk together the olive oil, minced garlic, balsamic vinegar, Italian seasoning, onion powder, kosher salt and black pepper; taste and adjust seasoning as needed.
Add the cherry tomatoes, mozzarella pearls, chopped baby spinach and sliced basil to the bowl with tortellini.
Drizzle the vinaigrette over the salad and toss gently until everything is evenly coated; taste and adjust salt, pepper, or vinegar for brightness.
If serving immediately, drizzle balsamic glaze over the salad to taste; otherwise cover and refrigerate 30–60 minutes, then add glaze just before serving.
