Bring a large pot of salted water to a rolling boil, then add tortellini. Boil for 3–4 minutes or until al dente. Drain and rinse under cold water—this stops cooking and keeps pasta from sticking.

While pasta cooks, halve tomatoes, dice cucumber, chop onion, and rinse spinach. Pro tip: Dry leafy greens in a salad spinner so they don’t water down the salad.

In a medium bowl, stir together Greek yogurt, mayo, olive oil, lemon juice, mustard, honey, Italian seasoning, garlic, salt, and pepper. Taste and adjust seasoning—you want a balance of tang, herb, and a hint of sweetness.

In a large bowl, gently fold tortellini, veggies, and olives into the dressing. Add spinach last—its warmth from the drained pasta will soften leaves just right.

Cover and refrigerate for at least 20 minutes. This step lets flavors meld; if you’re pressed for time, 10 minutes still works in a pinch.

Give the salad a gentle stir, then taste. Add more salt, pepper, or a splash more lemon juice if it needs brightness.

Sprinkle with fresh basil or parsley. For a crowd-pleasing finish, top with shaved Parmesan or a handful of toasted pine nuts.

Dish out in a pretty bowl or transport in an airtight container to your next gathering.