Cook the cheese tortellini in a large pot of salted boiling water for about 3-5 minutes until al dente. Drain and rinse with cold water. Set aside to cool.

In a mixing bowl, combine the cooled tortellini, halved cherry tomatoes, chopped sun-dried tomatoes, fresh basil, grated Parmesan, and baby spinach. Toss gently to combine.

In a separate bowl, whisk together mayonnaise, sour cream, Italian dressing, minced garlic, red pepper flakes, and seasoning until smooth.

Pour the dressing over the salad mixture and gently fold to coat. Cover and refrigerate for at least 4 hours or overnight.

Before serving, gently toss the salad and garnish with extra cherry tomatoes and fresh basil. Serve chilled.