If garnishing with pine nuts, toast pine nuts in a small skillet over medium-low heat. Watch carefully, as pine nuts burn quickly! Stir frequently, and turn off the heat when pine nuts are golden brown.

Drain sun-dried tomatoes, then pat dry with a paper towel and cut into ½-inch chunks.

Bring a large pot of salted water to boil, then add tortellini, cooking according to package directions.

While tortellini is cooking, stir pesto and mayonnaise together in a large bowl.

Drain tortellini well, then add to bowl with pesto mayo.

Stir in tomatoes and chicken.

Garnish with pine nuts and/or shredded parmesan cheese, if desired.