1-First Steps: Begin by bringing a large pot of salted water to a boil and cook the 18 ounces of cheese tortellini or vegan tortellini according to package instructions until al dente, which takes around 5 minutes. After draining, let it cool by spreading it in a single layer to avoid sticking. While the pasta cooks, prepare your vegetables and dressing to keep things efficient.

2-Combining Ingredients: In a large bowl, combine the cooled tortellini with the 2 cups halved cherry tomatoes, 1 (14-ounce) can drained and chopped artichoke hearts, 1 cup drained and rinsed white beans, ½ cup thinly sliced red onion, and 5 stemmed and chopped pepperoncini.

Toss these with half of the homemade Italian dressing, made from olive oil, dried herbs, and fresh lemon juice.

Add 2 cups fresh arugula and 1 cup torn fresh basil, then toss again for even distribution.

3-Final Touches: Season to taste, and if desired, mix in Parmesan or pecorino cheese and red pepper flakes. Garnish with extra fresh basil before serving. For added inspiration on pasta dishes, check out our guide on delicious pesto pasta recipes that complement this salad nicely. Remember, you can refrigerate the salad for up to 4 days, adding a drizzle of olive oil if storing.