Spring Tortellini Salad Bowl

In a small bowl, combine olive oil, Parmesan cheese, lemon zest, lemon juice, garlic, honey, mustard, salt, and pepper. Whisk until well combined. Set aside.

Fill a large bowl with ice water to prepare for blanching.

Bring a large pot of salted water to a boil. Add asparagus and cook for 2 minutes. Add frozen peas, stir, and cook for a few seconds until bright green. Transfer both to the ice water using a slotted spoon.

Bring water in the pot back to a boil. Add tortellini and cook according to package directions. Drain using a colander.

In a large bowl, combine tortellini with half of the dressing and toss until well coated. Drain asparagus and peas, then add to the bowl along with arugula, artichoke hearts, green onions, and basil. Drizzle remaining dressing and toss again.

Season with salt and pepper, garnish with Parmesan cheese, and serve.