Step 1

Whisk together the vinegar, sugar, dried dill, garlic powder, kosher salt, and ground pepper.

Step 2

Whisk in the olive oil and neutral oil until thoroughly combined.

Step 3

Refrigerate until ready to use.

Step 4

In a large pot, bring well-salted water to a boil.

Step 5

Boil the tortelloni until al dente, according to the package instructions.

Step 6

Drain the pasta and run cool water over it until it is cool enough to handle.

Step 7

In a large bowl, add the pasta, dressing, baby spinach, basil, artichokes, tomatoes, and parmesan cheese. Stir to combine.

Step 8

Serve at room temperature or cold.