This is a great dinner - you can serve this warm, at room temperature or even cold. The cheesy tortellini are the perfect base for a savory dressing and tons of flavorful tomatoes and rich artichokes and asparagus. The arugula and fresh basil top it off perfectly. 6 servings 400 calories per serving 2 9 oz packs fresh cheese tortellini 1 lb asparagus, sliced into 1 ½ inch long slices 3 T red vinegar 1 T balsamic vinegar 1 T olive oil Salt to taste 1/4 t pepper 4 c baby arugula 1 1/2 c cherry tomatoes, halved 3/4 c grated parmesan 1/3 c thinly sliced fresh basil 14 oz can artichoke hearts, drained and cut in fours Cook tortellini according to package instructions. Add asparagus into the pasta water during the last 2 minutes of cooking time then drain all. Mix vinegars, oil, salt and pepper and mix with pasta, arugula, tomatoes, cheese, basil and artichokes.