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Prepare tortellini according to package instructions in a pot of boiling, salted water until al dente. Use a slotted spoon or spider to transfer cooked tortellini to a paper towel-lined large bowl.To the same pot of boiling water, add asparagus and cook for 2 minutes. Drain, and transfer asparagus to a bowl of ice water.Remove paper towels from bowl with tortellini. Add 2 Tbsp. of oil from the jar of sun-dried tomatoes and toss to combine. (This just gives the pasta extra flavor. Alternatively, you can use 2 Tbsp. of olive oil).
Drain asparagus and add to bowl with tortellini, along with pesto, artichoke hearts, sun-dried tomatoes, olives (if using), and arugula; toss to combine. Season to taste with salt and pepper.
Add pine nuts, Parmesan, and a drizzle of extra-virgin olive oil. Give the salad a final toss and serve.