Bring a large pot of salted water to a boil. Add in fresh cheese tortellini and cook according to package instructions (about 3-5 minutes) until tender. Drain and set aside to cool.

In a mason jar or bowl, combine the olive oil, balsamic vinegar, honey, kosher salt, and black pepper. Shake or whisk until smooth.

In a large bowl, toss together the cooled tortellini, chopped salami or prosciutto, spinach, sun-dried tomatoes, and Parmesan cheese.

Drizzle the dressing over the salad and gently toss until ingredients are evenly coated.

Serve immediately or chill for up to 2 hours. Add spinach just before serving to keep it fresh.