Warm Tortellini and Cherry Tomato Salad

Ingredients

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

• 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