Bring a large pot of salted water to a boil, then cook cheese tortellini according to package directions until tender. Drain and rinse with cold water to stop the cooking and keep the pasta from clumping.

Whisk together olive oil, balsamic vinegar, minced garlic, Italian seasoning, salt, and pepper until the dressing looks glossy and evenly combined. The mixture should be smooth with no garlic lumps.

In a large bowl, combine the rinsed tortellini, chopped sun-dried tomatoes, chopped fresh spinach, drained and rinsed white beans, and thinly sliced red onion. Fold gently so the greens stay vibrant and the beans don’t break.

Pour the balsamic dressing over the salad and toss gently until everything is coated. You should see a light sheen on the tortellini and a few strands of spinach evenly throughout.

Sprinkle grated Parmesan cheese over the top and toss lightly just to distribute. The surface should look speckled with cheese.

Refrigerate the salad for at least 1 hour before serving. Serve cold, with sun-dried tomato pieces and red onion visible throughout.