Bring a large pot of salted water to a boil. Add the refrigerated cheese tortellini and cook according to package instructions, usually 3-5 minutes, until al dente.

In the same pot, add the fresh asparagus and cook for 2 minutes until bright green and slightly tender.

Transfer the slightly cooled tortellini to a large mixing bowl. Drizzle in 2 tablespoons of oil from the sun-dried tomatoes or olive oil.

Add the blanched asparagus to the bowl with the tortellini along with the pesto, drained artichoke hearts, sun-dried tomatoes, optional olives, and arugula. Toss everything gently.

To finish off the salad, add the toasted pine nuts and shaved Parmesan cheese if desired. Drizzle olive oil over the top and season lightly with salt and pepper.