Fill a large pot with water and cover. Heat up to boil the water.
Add another small pot and fill it half with water and bring it to a boil as well.
When the small pot comes to a boil, add your asparagus pieces and frozen peas and let them cook for 4 minutes. Add them to an ice bath and let them cool. Drain and set aside.
When the large pot comes to a boil, add your cheese tortellini and cook it according to the packages directions.
Drain and rinse them with cold water to help cool them down.
In a large bowl add your can of quartered artichoke hearts, asparagus, peas, and tortellini.
Mix up your salad dressing ingredients. Add all the ingredients but the olive oil to a bowl and give it a good whisk. Add the olive oil last and whisk to emulsify.
Pour the dressing over the other ingredients in the large bowl and toss it to combine so that the dressing covers all the veggies and pasta.
Serve cold alongside your favorite protein.
Store leftovers in an airtight container in the fridge.