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.