Boil a large pot of water, gently loosen tortelloni, add to water + stir; cook 3-4 min until al dente, then drain + rinse with cool water; drizzle with 1 tsp oil + set aside

Meanwhile, slice asparagus into ½-inch pieces, discarding any tough pieces; heat 1 tbsp oil in skillet over med-high, add asparagus, salt/pep + sauté 4-6 min until tender + bright green; add to a bowl to cool

Roughly chop 3 cucumbers; add 2 tbsp capers to a bowl with the juice of 1 lemon + 4 tbsp cheese; whisk together with 2-4 tbsp oil until thickened into dressing, seasoning to taste

Toss pasta with veggies + dressing