Add your tortellini and reduce heat to gently cook the pasta to either tender or al-dente according to package directions.
Grab a noodle to taste-test and remove from heat.
Strain/drain in a colander and run under cold water to halt the cooking process and prevent soggy noodles.
Transfer into a medium-large serving bowl along with mozzarella balls, tomatoes, and basil.
FOR THE DRESSING: whisk all ingredients together and allow to sit. Giving the dressing some time to mingle will not only infuse flavor into the oil/vinegar but also soften the dry herbs and seasoning. This dressing will keep in your fridge for about a week so make extra to drizzle over a week's worth of salads!
Pour in dressing and toss to coat.
Recipe yields 4-6 servings. We usually go with 4 portions for a side dish with dinner or 6 or more smaller servings when having a party or shindig with lots of different foods.The above measurements are simply a jumping off point; use as much or as little as you need! This dish comes together in a matter of minutes and is perfect for a last minute meal or an impromptu side dish for a summer BBQ or party!If your local grocery store has an antipasto bar with fresh marinated mozzarella balls, those will work gloriously too! You can even use a regular block of whole milk mozzarella cheese and marinate it in some extra homemade (or even store bought!) Italian dressing if you'd like! It's super customizable and so delicious!Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!