• Begin the process by preparing to marinate the chicken.

For Chicken Marinade:

• In a Ziploc bag, combine the herbed grilling marinade, olive oil, balsamic vinegar, and water. Add the chicken breasts and allow them to marinate for at least one hour.

For Tortellini and Chicken:

• Cook the tortellini according to the package directions, which should take around 7 minutes. Remember to add a dash of olive oil to the boiling water. Once done, drain thoroughly.
• Grill the marinated chicken over medium heat, flipping every 2 minutes for about 12 minutes, or until fully cooked.
• Toast the pine nuts in a pan over medium heat, stirring frequently until they are fragrant and golden, which will take approximately 7-8 minutes. Quickly transfer them to a plate to prevent burning.
• After draining the tortellini, toss it with a bit of olive oil to prevent sticking. Then, incorporate the pesto, julienned sun-dried tomatoes, and toasted pine nuts.
• Add the zesty Italian salad dressing along with the shaved Parmesan cheese. Season with salt and pepper to your liking, then mix everything thoroughly.
• Slice the grilled chicken into bite-sized pieces and fold it into the pasta salad just before serving.
• Finally, roll the fresh basil leaves and cut them into thin strips for garnishing and added flavor.