Warm Tortellini and Cherry Tomato Salad

Looks like Ill be doing a second one tonight. I dont want to get too far behind, so Im trying to stay caught up on my recipes. I made this tonight - so quick and easy and I even have leftovers for tomorrow. This was also another hit with the meat guy.

Warm Tortellini and Cherry Tomato Salad this serves 6 and is 403 calories for 1 and 1/2 cups. I will post the whole recipe, but I had to make some adjustments to it, so I will note what I did differently.
The ingredients needed are:
- 2 (9oz) packages fresh cheese tortellini (this could really be done with any type of filled pasta)
- 1 1/2 cups fresh asparagus cut into inch long pieces
- 3 tbls red wine vinegar ( I thought I had this but did not so I excluded it tasted great without too)
- 1 tbls balsamic vinegar ( I used slightly more since I didnt have red wine venegar)
- 1 tbls olive oil (again I used a bit more to make up for no red wine)
- 1/4 tsp black pepper
- 4 cups trimmed arugula ( I excluded)
- 1 1/2 cups halved cherry tomatoes
- 3/4 cup fresh pregrated parmesan cheese
 - 1/2 cup thinly sliced red onion (only had sweet vadalia onions)
- 1/3 cup thinly sliced fresh basil
- 1 (14oz) can artichoke hearts drained and quartered ( I excluded this as I dont like them)

While I was waiting for the water to boil I cut up all the veggies. Then you cook the pasta as the package says to and during the last two minutes of cooking time toss in the cut up asparagus.

While the pasta itself is cooking combine the vinegars, oil, and pepper in a large boil and whisk together.

Drain the pasta/asparagus and pour into the bowl with the "sauce" in it. Add the remaining ingredients and toss to coat the pasta. 

I thought this turned out really great, and seems like a perfect dish for spring/summer. I bet this would even be good cold, which I think I will try it that way tomorrow when I eat the leftovers for dinner.