In a large pot, bring salted water to a rolling boil. Add cheese tortellini and cook according to package instructions, usually 2-3 minutes for fresh or 8-10 minutes for frozen. Drain and rinse under cold water.

In a small mixing bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper until well blended.

In a large mixing bowl, combine cooled tortellini, peas, mixed herbs, Parmesan cheese, and arugula.

Pour the vinaigrette over the salad ingredients and toss gently to combine.

Let the salad sit for 10-15 minutes at room temperature or chill in the refrigerator for 30 minutes before serving.