Prepare a 9oz. package of refrigerated tortellini according to package directions, drain and rinse under cold water.

2. In a large bowl, combine 7 ounce jar of pesto with 3 Tbsp apple cider vinegar, 1/8 tsp pepper, 1/4 tsp sugar, 1/2 tsp salt.

3. cut up turkey breasts

4. Add turkey to pesto mixture along with 1 1/2 cups  zucchini, 1 1/2 cups  halved and sliced, 1/2 cup sliced redbell pepper  and the cooked tortellini, toss and serve.  

I hope this gives somebody an idea as to what to do with leftover turkey this season.