Cook the Tortellini: Bring a large pot of salted water to a gentle boil over high heat. Once boiling, add the refrigerated cheese tortellini and cook according to package instructions, typically about 3-5 minutes, until al dente. Drain and transfer to a large mixing bowl.

Blanch the Asparagus: In the same pot, add the sliced fresh asparagus and blanch for about 2 minutes until bright green and tender-crisp. Transfer to ice water to halt the cooking process.

Combine Ingredients: Once the asparagus is cool, drain it and add it to the bowl with the tortellini. Pour in 2 tbsp of oil from the sun-dried tomatoes. Toss gently.

Add the Flavorings: Stir in the pesto, quartered artichoke hearts, sliced sun-dried tomatoes, and Kalamata olives. Add arugula or baby spinach, seasoning with salt and pepper.

Final Touches: Sprinkle with toasted pine nuts and shaved Parmesan. Drizzle with extra-virgin olive oil and gently toss to mix. Serve your 30 Minute Pesto Tortellini Salad.