Prepare vegetables. Cut radish ½” julienne cut, cut artichoke hearts into bite size pieces if necessary, chop fresh herbs.
Separately cook Tortellini. Bring 4 quarts of water to a rolling boil, add Tortellini and cook until internal temperature reaches 165˚F for approx. 2 1/2-3 minutes. Drain.
Quickly cool under cold running water and set aside.
Combine ranch dressing and red wine vinegar, set aside.
Fold together the dressing and pasta. Combine with all remaining ingredients and mix evenly.
Cover and refrigerate for best results. Add salt and pepper before serving to taste.