In Dutch oven or large saucepan, cook tortellini to desired doneness as directed on package. Drain; rinse with cold water to cool. Drain well.
Meanwhile, coarsely chop artichoke hearts. In large bowl, combine artichoke hearts, cooked tortellini and all remaining salad ingredients; toss gently.
In medium bowl, combine 3/4 cup of the reserved artichoke liquid and all dressing ingredients; blend well. Pour dressing over salad; toss gently to coat. Cover; refrigerate 1 hour to blend flavors. If desired, garnish with shredded fresh Parmesan cheese.