Begin by bringing a large pot of salted water to a rolling boil. Add the cheese tortellini and cook according to package instructions, usually about 3-5 minutes until al dente. Once cooked, drain the pasta in a colander and rinse it with cold water to halt the cooking process and cool it down. Set aside to allow it to fully cool while you prepare the dressing.

In a jar or bowl, combine ½ cup of olive oil, ¼ cup of freshly squeezed lemon juice, 2 cloves of minced garlic, 1 teaspoon of dried oregano, and a sprinkle of kosher salt and pepper to taste. Secure the lid on the jar or use a whisk to mix vigorously until the dressing is well combined and emulsified.

In a large mixing bowl, toss together the cooled tortellini, 1 cup of sweet green peas, a handful of fresh chopped parsley and basil, and ½ cup of shredded parmesan cheese. Gently fold in the arugula.

Drizzle the prepared lemon oregano vinaigrette over the pasta salad mixture. Carefully stir until everything is well coated with the dressing.

Serve immediately or chill in the fridge for about 30 minutes to let the flavors meld. Remember to keep the salad chilled if preparing in advance.