Bring a medium pot of water to a rolling boil. Add the trimmed asparagus pieces and frozen peas, cooking for about 4 minutes until bright and tender-crisp. Transfer to ice water to halt cooking, drain, and set aside.

In a large pot, bring water to a vigorous boil and add a pinch of salt. Cook the cheese tortellini according to package instructions (around 3–5 minutes until they float and are al dente). Drain and rinse under cold water.

In a large mixing bowl, combine the cooled tortellini, blanched asparagus, peas, and quartered artichoke hearts. Stir gently to evenly distribute the ingredients.

In a separate bowl, whisk together Dijon mustard, apple cider vinegar, minced garlic, fresh basil, grated Parmesan cheese, lemon zest, lemon juice, honey, salt, and pepper. Gradually drizzle in the olive oil while whisking until emulsified.

Pour the dressing over the salad ingredients and toss gently until coated. Allow to rest for about 5 minutes.

Serve the salad chilled or at room temperature. Refrigerate leftovers for up to an hour.