Bring a large pot of salted water to a rolling boil. Add 8 oz of cheese tortellini and cook for 3-5 minutes, or until they float. Drain and rinse under cold water.

In a small skillet, heat 2 tablespoons of olive oil and sauté 3 minced garlic cloves for about 1 minute. Be careful not to burn the garlic.

In a large mixing bowl, combine the cooked tortellini, sautéed garlic oil, 1 cup halved cherry tomatoes, and 1 cup baby spinach. Add ½ cup grated Parmesan and ¼ cup chopped basil. Season with salt and pepper, and toss gently.

Cover the salad and refrigerate for 30 minutes to meld flavors.

Before serving, toss again and optionally drizzle with 1 tablespoon balsamic vinegar.