Pesto Tortellini Salad

     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.