Warm Tortellini and Cherry Tomato Salad

Ingredients

• 1 tablespoon extravirgin olive oil
• ¾ cup (3 ounces) pregrated fresh Parmesan cheese
• 1 tablespoon balsamic vinegar
• 2 (9-ounce) packages fresh cheese tortellini
• ¹/₃ cup thinly sliced fresh basil
• 1 ½ cups halved cherry tomatoes
• 4 cups trimmed arugula
• + 17 more ingredients
• • ¼ teaspoon black pepper
  • 1 tablespoon extravirgin olive oil
  • 4 cups trimmed arugula
  • ¹/₃ cup thinly sliced fresh basil
  • ¼ teaspoon black pepper
  • 1 ½ cups halved cherry tomatoes
  • ½ cup thinly sliced red onion
  • 3 tablespoons red wine vinegar
  • ¾ cup (3 ounces) pregrated fresh Parmesan cheese
  • 1 (14-ounce) can artichoke hearts, drained and quartered
  • 1 tablespoon balsamic vinegar
  • 2 (9-ounce) packages fresh cheese tortellini
  • 1 ½ cups (1 1/2-inch-long) slices fresh asparagus (about 1 pound)
  • ½ cup thinly sliced red onion
  • 3 tablespoons red wine vinegar
  • 1 (14-ounce) can artichoke hearts, drained and quartered
  • 1 ½ cups (1 1/2-inch-long) slices fresh asparagus (about 1 pound)

Cook pasta according to package directions, omitting salt and fat. Add asparagus to pasta during last 2 minutes of cook time. Drain. While pasta cooks, combine vinegars, oil, and pepper in a large bowl, stirring with a whisk. Add pasta mixture, arugula, and remaining ingredients; toss to coat.

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