Begin by bringing a large pot of salted water to a roaring boil over high heat. Add the tortellini and cook according to package instructions, about 3-5 minutes, until al dente. Drain and set aside to cool.

In a mason jar, combine olive oil, balsamic vinegar, honey, and a pinch of salt and pepper. Seal and shake vigorously for about 15 seconds until emulsified.

In a large mixing bowl, combine the cooled tortellini, salami, spinach, sun-dried tomatoes, and Parmesan. Gently fold to distribute evenly.

Drizzle the vinaigrette over the salad mixture and toss gently to coat. Aim to lightly dress the ingredients.

Serve immediately or cover and refrigerate for up to 2 hours. If making ahead, add spinach just before serving.