Bring a large pot of salted water to a rolling boil. Add the refrigerated cheese tortellini and cook according to package instructions, typically 3–5 minutes, until al dente. Drain and set on a paper towel-lined plate.

In the same pot, add the fresh asparagus and cook for about 2 minutes until bright green and crisp. Transfer to an ice water bath to halt cooking. Drain well and set aside.

Return the drained tortellini to a mixing bowl and pour in 2 tablespoons of reserved oil from sun-dried tomatoes. Toss gently to coat.

In a large mixing bowl, combine seasoned tortellini, blanched asparagus, pesto, drained artichokes, and chopped sun-dried tomatoes. Add Kalamata olives and arugula. Stir gently to combine.

Season with salt and pepper to taste. Top with toasted pine nuts and shaved Parmesan. Serve immediately warm or chill for 15–30 minutes before serving.