Cook tortellini as directed on package. Allow to cool to room temperature.

Cut broccoli into small, bite-sized pieces, slice tomatoes in half, and grate carrot. Mix tortellini, broccoli, carrot, tomatoes, sugar snap peas, and pesto together in a large bowl.

Divide tortellini, apple slices, and granola into 4 equal servings. Serve immediately or pack into individual lunchbox containers to go.