In a large pot, fill with water and bring it to a vigorous boil over high heat. Add a pinch of salt to enhance the pasta's flavor. Prepare a secondary pot with ice water to cool the vegetables later.

While waiting for the water to boil, add chopped asparagus and frozen peas to the second pot of boiling water. Cook for 4 minutes, then transfer to the ice bath.

Add the cheese tortellini to the boiling water. Cook according to package instructions, typically around 3-5 minutes. Drain and rinse with cold water.

In a large mixing bowl, combine the cooled tortellini, drained asparagus, peas, and canned artichoke hearts. Gently fold them together.

In a separate bowl, whisk together the olive oil, parmesan cheese, lemon zest, lemon juice, minced garlic, honey, Dijon mustard, and apple cider vinegar until emulsified.

Drizzle the dressing over the tortellini and vegetable mixture, then gently toss everything together. Let sit for 5-10 minutes at room temperature.

Serve the Cheese Tortellini Pasta Salad cold and enjoy!