Cook the Pasta: Bring a small pot of salted water to a boil. Add the 120 g of tortellini and cook according to the package instructions (usually around 3 to 5 minutes for fresh pasta).
Cool Down: Drain the tortellini thoroughly in a colander. Rinse briefly with cold water to stop the cooking process and cool them down quickly.
Prevent Sticking: Toss the cooled tortellini with a tiny splash of olive oil so they stay loose and don't clump together in the lunch container.
Prep the Add-Ins: While the pasta cools, halve the cocktail tomatoes, dice the mozzarella, and tear the fresh basil leaves.
Mix the Dressing: In a small jar or bowl, whisk together the olive oil, white balsamic vinegar, honey mustard, garlic, salt, pepper, and herbs until smooth and well combined.
Combine: In your office meal prep container or school lunchbox, combine the tortellini, tomatoes, mozzarella, and basil. Pour the dressing over the top and toss gently to coat everything evenly.