Boil a large pot of salted water and cook tortellini according to package instructions until al dente.
While pasta cooks, halve the grape tomatoes lengthwise.
In a large skillet, heat the olive oil over medium heat.
Add the minced garlic and sauté until fragrant, about 1 minute.
Add the grape tomatoes, salt, black pepper, and optional red pepper flakes to the skillet.
Cook the tomatoes gently until they begin to soften and release their juices.
Drain the cooked tortellini and add them directly into the skillet with the tomato mixture.
Toss gently to coat the pasta in the flavored oil and tomato juices.
Turn off the heat and stir in the fresh mozzarella balls.
Serve immediately, garnished with fresh torn basil and a drizzle of balsamic glaze.