Bring a large pan of water to the boil. Add
the broccoli, cook for 2 mins, then add the
tortellini and cook for 2 mins, or according
to pack instructions. Drain everything,
gently rinse under cold water until cool,
then tip into a bowl. Toss with the pesto,
pine nuts and balsamic vinegar. Add the
tomatoes, pack into containers and chill.
Let the salad get to room temperature
during the morning to get the most flavour
from the tomatoes and pesto.