Tortellini Pasta Salad Recipe

Introduction

This tortellini pasta salad is a vibrant mix of flavors and textures, perfect for a light lunch or a summer picnic. With crispy prosciutto, juicy peaches, and a tangy honey dressing, it’s a refreshing twist on traditional pasta salads.

Ingredients

• 32 oz tortellini, cooked
• 4 oz prosciutto
• 8 oz pearl mozzarella balls
• 15 oz can corn kernels
• 3 small peaches, diced into small chunks
• 2 cups cherry tomatoes, sliced
• 1/2 cup basil, chopped
• 1/2 cup extra virgin olive oil
• 1/3 cup hot honey
• 1 tbsp dijon mustard
• 3 tbsp red wine vinegar
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp pepper

Instructions

1. Step 1: Heat oven to 400°F and line a baking sheet with parchment paper. Lay prosciutto flat on the sheet and bake for 10-15 minutes until crispy. Remove from oven and set aside.
2. Step 2: In a large bowl, combine cooked tortellini, mozzarella balls, corn, diced peaches, sliced cherry tomatoes, and chopped basil.
3. Step 3: Chop the crispy prosciutto into small pieces and add to the tortellini mixture.
4. Step 4: In a glass measuring cup, whisk together olive oil, hot honey, dijon mustard, red wine vinegar, minced garlic, salt, and pepper to make the dressing.
5. Step 5: Pour the dressing over the tortellini mixture and toss until everything is well coated and evenly combined.
6. Step 6: Serve the salad at room temperature or chilled, according to your preference.

Tips & Variations

• For a vegetarian version, omit prosciutto and add toasted pine nuts or walnuts for crunch.
• Replace peaches with nectarines or mango for a different fruity twist.
• If you don’t have hot honey, mix regular honey with a pinch of chili flakes for similar flavor.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. The flavors will meld nicely, but to maintain the crispiness, add the prosciutto just before serving if storing leftovers. Reheat is not recommended; enjoy cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen tortellini for this salad?

Yes, frozen tortellini works well. Just be sure to cook it according to the package instructions and drain thoroughly before using.

Is this salad suitable for meal prep?

Absolutely! It holds up well in the fridge and makes a convenient, flavorful meal prep option. Remember to keep the prosciutto separate and add it fresh to retain its texture.

Tortellini Pasta Salad Recipe

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★★★★★

4.6 from 82 reviews

This vibrant Tortellini Pasta Salad combines tender tortellini with crispy prosciutto, fresh mozzarella, sweet corn, juicy peaches, and cherry tomatoes, all tossed in a tangy, slightly spicy honey Dijon dressing. Perfect as a refreshing side dish or a light main course, this salad offers a delightful blend of textures and flavors, ideal for warm-weather gatherings or easy meal prep.

• Author: Nethan
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Baking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Pasta and Cheese

• 32oz tortellini, cooked
• 8oz pearl mozzarella balls

Meat

• 4oz prosciutto

Vegetables and Fruits

• 15oz can corn kernels
• 3 small peaches, diced into small chunks
• 2 cups cherry tomatoes, sliced
• 1/2 cup basil, chopped

Dressing

• 1/2 cup extra virgin olive oil
• 1/3 cup hot honey
• 1 tbsp dijon mustard
• 3 tbsp red wine vinegar
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp pepper

Instructions

1. Crisp the Prosciutto: Preheat the oven to 400°F and line a baking sheet with parchment paper. Lay the prosciutto slices flat on the sheet and bake them for 10-15 minutes until crispy. Remove from the oven and set aside to cool.
2. Combine the Main Ingredients: In a large bowl, add the cooked tortellini, pearl mozzarella balls, drained corn kernels, diced peaches, sliced cherry tomatoes, and chopped basil. Mix gently to combine.
3. Add Crispy Prosciutto: Chop the cooled crispy prosciutto into small pieces and add it to the tortellini mixture, folding it in evenly.
4. Prepare the Dressing: In a glass measuring cup or small bowl, combine the extra virgin olive oil, hot honey, dijon mustard, red wine vinegar, minced garlic, salt, and pepper. Whisk thoroughly to emulsify and blend all flavors.
5. Toss the Salad: Pour the dressing over the tortellini mixture and toss gently until everything is well coated with the dressing and evenly mixed.
6. Serve: Serve the salad at room temperature or chilled, depending on your preference. It can be enjoyed immediately or refrigerated for later.

Notes

• For best flavor, allow the salad to chill for at least an hour before serving to let the ingredients meld.
• You can substitute peaches with nectarines or mangoes for a different fruity twist.
• Use fresh basil for a bright herbal flavor; dried basil is not recommended here.
• Adjust the amount of hot honey to control the sweetness and spice level of the dressing.
• This salad can be made a day in advance and stored in the refrigerator to enhance flavors.
• Make sure to drain the canned corn well to avoid excess moisture in the salad.

Keywords: Tortellini Pasta Salad, prosciutto pasta salad, mozzarella pasta salad, summer pasta salad, peach pasta salad, easy pasta salad recipe