• 12 oz fresh tortellini pasta filling of choice
• 3/4 cup chopped tomato or halved grape tomatoes
• 6 large bottled artichoke hearts, rinsed, drained and quartered
• 2/3 cup bottled lupini beans, rinsed and drained, popped out of the peels
• 1/2 cup sliced pepperoncini, rinsed and drained
• 1/3 cup sliced Kalamata olives
• 1/3 cup sliced red onion
• 2 cups fresh arugula, packed
• 1/2 cup Manchego cheese, cubed into 1/4-inch pieces
• 1/2 cup finely sliced fresh basil

Herbed Vinaigrette Dressing

• 3 tbsp extra virgin olive oil
• 2 tbsp white wine vinegar
• 1/4 tsp salt
• 1/4 tsp finely ground pepper
• 1/2 tsp Chili flake
• 1/2 tsp each dry basil, oregano and dill