Cook the tortellini. Bring a large pot of salted water to a boil. Add tortellini and cook according to package directions until just tender. Drain and rinse briefly under cool water to stop the cooking. Shake off excess water.

Make the dressing. In a small bowl or jar, whisk olive oil, balsamic vinegar, Dijon, garlic, honey, salt, and black pepper. Taste and adjust. You’re aiming for a balanced mix of tangy, slightly sweet, and well-seasoned.

Prep the mix-ins. Halve the tomatoes, drain the mozzarella pearls, and slice or tear the basil. If using nuts, lightly toast them in a dry skillet over medium heat until fragrant, 2–3 minutes. Let cool.

Toss the salad. In a large bowl, combine tortellini, tomatoes, and mozzarella. Pour in about two-thirds of the dressing and gently toss. Add basil and a little more dressing as needed. You want everything coated but not swimming.

Season and finish. Add a few grinds of black pepper and a pinch more salt if needed. Sprinkle nuts on top for crunch. If you like, finish with a pinch of flaky sea salt.

Rest or serve. You can serve right away, or chill for 20–30 minutes to let flavors meld. If chilling longer, save some basil to add just before serving to keep it bright.