Step 1

Bring a large pot of water to a boil. Cook tortellini until just tender, 8 to 12 minutes or according to package directions. Drain and rinse under cold water. Transfer to a large bowl.

Step 2

Meanwhile, place sun-dried tomatoes in a small bowl and cover with more boiling water. Let stand for 30 minutes. Drain and coarsely chop.

Step 3

Add the sun-dried tomatoes to the tortellini along with artichoke hearts, roasted red peppers, tomatoes, scallions, basil and prosciutto, if using. Season with salt and pepper.

Step 4

To prepare Tomato Vinaigrette: Working over a bowl, rub tomato halves on the large-holed side of a box grater until only the skins remain. Discard the skins. Add vinegar, oil, oregano, garlic, salt and pepper to the tomato juice and whisk until blended.

Step 5

Add the Tomato Vinaigrette to the tortellini salad and toss. Serve the salad on a bed of arugula, if desired.