1. Dressing: In a small blender or food processor combine 3 tablespoons pesto, ⅓ cup olive oil, 3 tablespoons champagne vinegar, 2 tablespoons mayo, ½ teaspoon kosher salt, ¼ teaspoon black pepper and a pinch of red pepper flakes, if using. Blend until smooth and creamy. Taste and adjust seasonings, if needed.
2. Tortellini: Bring a large pot of salted water to a boil. Cook tortellini according to the package instructions (usually around 3-4 minutes). Drain and place in a large serving bowl. Toss with a few tablespoons of the dressing to prevent sticking. Let cool for several minutes.
3. Assembly: Add the cherry tomatoes, basil, pine nuts, mozzarella pearls and parmesan cheese to the tortellini. Drizzle with the pesto vinaigrette and toss well to combine. Garnish with a big drizzle of balsamic glaze, more parmesan cheese and a few whole basil leaves.

Ta-da! Summer salad-ing at its very finest.

Serve with balsamic grilled chicken or pesto chicken breast (pictured) to make it a full meal!