Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions until al dente.

Drain the tortellini in a colander and rinse under cold water to stop the cooking process.

In a large mixing bowl, combine the cooked tortellini, cherry tomatoes, mozzarella balls, and torn basil leaves.

In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and black pepper until well combined.

Pour the dressing over the salad and toss gently to combine. Serve immediately or chill in the refrigerator for 30 minutes before serving.