Cook tortellini in boiling salted water according to package instructions. Meanwhile roast the pine nuts and take them out. Clean and wash the vegetables. Cut zucchini into slices. Cut mushrooms in half. Peel onions and garlic and chop both.
Fry one after the other in 2 tablespoons of oil first the zucchini, then the mushrooms with onions and garlic and finally the tomatoes. Remove everything.
For the marinade, caramelise the sugar in a pan until golden. Add 1/4 l hot water with stock and vinegar, bring to the boil and dissolve the caramel. Simmer for about 5 minutes. Stir in the herbs. Drain tortellini, rinse with cold water for a few minutes and drain.
Mix tortellini, vegetables and the hot marinade. Cover and leave to stand for at least 1 hour.
In the meantime cut the mozzarella into cubes. Drain dried tomatoes and dice finely. Wash the basil, shake dry and pluck the leaves. Fold basil, pine nuts, mozzarella and tomatoes into the salad.
Season salad again with salt and pepper.