Cook tortellini in boiling water according to directions. I cooked mine for 2 minutes less than the indicated time, so they wouldn't be mushy. Drain and rinse the tortellini with cold water until completely cooled.
Meanwhile, whisk together the honey (1 tablespoon), extra-virgin olive oil (1/3 cup), Italian seasoning (1 teaspoon), kosher salt (1 teaspoon), black pepper (1/4 teaspoon), and red wine vinegar (2 tablespoons) in the bottom of a large bowl.
Add the drained and rinsed tortellini to the bowl with the dressing, along with the diced zucchini and cooked, shredded chicken. Toss to combine.
Serve immediately (see notes for making ahead of time).
You can find prepared tortellini in the refrigerated section of your grocery store.
As the pasta salad sits in your fridge, it will absorb the dressing and become dry. To make this recipe ahead of time, reserve half the dressing. Just before serving, toss the pasta salad with the reserved dressing.
I do my best to provide accurate nutrition information for my recipes, but I am not a nutritionist. The provided nutrition information is my best estimate. It does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.