1 (18 ounce) package refrigerated tortellini pasta, cooked
    according to package directions and chilled
1 (8 ounce) package refrigerated pesto sauce
1/2 cup prepared balsamic vinaigrette dressing
1/2 cup chopped and drained oil-packed sun-dried tomatoes
1/2 cup pine nuts, toasted

Combine all ingredients in a large bowl; toss well to combine. Chill for 20 minutes or overnight.

Serve with fresh fruit and bread sticks.

Makes 8 to 10 servings.