Prep Time : 5 minutes
Cook Time :  Aprox. 15 minutes
Yield : 6 servings (serving size: 1 1/2 cups)

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

Directions:

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.

Nutrition:

Calories 403, Calories from fat 26 % Fat 11.6 g, Satfat 5.7 g, Monofat 4.4 g, Polyfat 0.6 g, Protein 21.7 g, Carbohydrate 52.4 g, Fiber 7.9 g, Cholesterol 50 mg, Iron 1.9 mg, Sodium 725 mg, Calcium 415 mg

My notes:  

Very easy and good for you which is a bonus.  We often use pre-packaged spinach or salad mix instead of just arugula.  Also you can use any type of tortellini (chicken, cheese, etc) or even the frozen kind.

Recipe found on: http://www.myrecipes.com/