Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions until al dente, usually about 3-5 minutes.

Once cooked, drain the tortellini in a colander and rinse under cold water to stop the cooking process. Set aside to cool.

In a mixing bowl, combine the halved cherry tomatoes, fresh mozzarella balls, and torn basil leaves.

In another small bowl, whisk together the olive oil, balsamic glaze, garlic powder, salt, and pepper until well combined.

Add the cooled tortellini to the mixing bowl with the tomato, mozzarella, and basil mixture, and pour the dressing over the top.

Gently toss everything together until the tortellini and vegetables are well coated with the dressing.

Transfer the salad to a serving platter and drizzle additional balsamic glaze if desired before serving.