Grilled Chicken With Tortellini Pasta Salad

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1/2 pound small dried tortellini

1/2 cup frozen peas

4 small boneless skinless chicken breasts

-- Salt and pepper to taste

1 to 2 stalks celery hearts, trimmed and thinly sliced

2 slices prosciutto, diced, or some julienned salami

1 cup small cherry tomatoes, halved if large

1/2 cup fresh mozzarella pearls or about 3 ounces diced fresh mozzarella

The dressing:

3 tablespoons fresh pesto, stirred before measuring

2 teaspoons white wine vinegar

1 tablespoon pasta cooking water or plain water (if needed)

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