Tuscan Tortellini Salad - What the Forks for Dinner?

Scale

1– 13 ounce package Barilla cheese & spinach tortellini 1/4 cup Extra virgin olive oil
2 tablespoons white balsamic vinegar
1 teaspoon sugar
1/2 teaspoon kosher salt
Freshly ground black pepper
2 ounces sopressata or other Italian style meat, chopped
1 cup baby spinach, roughly chopped
1/4 cup sun-dried tomato, chopped
1 cup cherry tomatoes, halved
1 8 ounce package of fresh mozzarella balls (bocconcini)
1 tablespoon fresh basil, chopped
1 tablespoon fresh parsley, chopped
1/4 c. Parmesan, shredded

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In a large pot of salted boiling water, cook tortellini according to package directions. Drain and transfer to large serving bowl.
For the dressing: Whisk together olive oil, balsamic vinegar, sugar, salt, and pepper.
To the tortellini in the bowl, add sopressata, spinach, sun-dried tomatoes, cherry tomatoes, basil, parsley, and dressing tossing until well combined.
Garnish with Parmesan.