1 pkg. (8-9 oz) refrigerated, ready-to-cook cheese tortellini
1/2 c pine nuts
1 small zucchini, sliced into thin strips
1 c grape or cherry tomatoes
1/4 c pesto
1/3 c mayonnaise
Cook tortellini according to package directions. Drain and cool. Line a shallow baking pan with foil. Place pine nuts in a single layer and bake at 350 degrees for 5 minutes. Remove pine nuts from pan and cool. Halve grape tomatoes or quarter cherry tomatoes. Remove seeds. Combine pesto and mayonnaise in a medium mixing bowl. Add remaining ingredients and toss gently. Refrigerate until ready to serve.