Hot Honey Tortellini Pasta Salad

Hot honey tortellini pasta salad is my secret weapon at summer gatherings it brings together cheesy pasta sweet peaches and crispy prosciutto all tossed in a zesty dressing The flavors and textures make this a main event salad that gets devoured fast and it is just as great for meal prep as it is for a party

Every time I serve this pasta salad people ask for the recipe My family cannot get enough of the hot honey kick and juicy peaches

Ingredients

• Tortellini: gives the salad body and makes it hearty Look for fresh cheese tortellini in the refrigerated section for best flavor and texture
• Prosciutto: bakes up crisp and salty adding savory crunch Always choose thinly sliced high quality prosciutto
• Pearl mozzarella balls: bring creaminess and a mild milky flavor Use whole milk mozzarella for best melt and a rich taste
• Corn kernels: give pops of sweetness and a sunny color If using canned drain well for maximum flavor
• Peaches: add juicy sweetness and a burst of summer Try to pick firm but ripe peaches for easy dicing and bright results
• Cherry tomatoes: lend tang and freshness Choose multi colored or vine ripened cherry tomatoes for prettiest results
• Basil: brightens the salad with herbal notes Fresh basil makes a huge difference look for deep green leaves
• Extra virgin olive oil: binds the dressing together and brings fruity richness Pick a peppery olive oil with lots of flavor
• Hot honey: provides sweet heat that ties the dish together Use real hot honey or add crushed red pepper to regular honey
• Dijon mustard: gives the dressing a gentle tang and depth Go for smooth Dijon for easy mixing
• Red wine vinegar: supplies acidity to balance the sweetness Look for a bright flavorful vinegar for best taste
• Garlic: brings savory aroma Fresh minced garlic packs more punch than jarred
• Salt: enhances each ingredient and balances the dish Choose fine sea salt for even seasoning
• Black pepper: adds warmth and a bit of intrigue Fresh cracked pepper is best for a brighter flavor

Step-by-Step Instructions

Prep and Crisp the Prosciutto:

Arrange prosciutto on a parchment lined baking sheet and bake at four hundred degrees Fahrenheit for about twelve minutes until it is golden and crunchy The edges should curl and darken slightly Let it cool and then chop into bite size pieces for maximum crunch in each bite

Prepare the Base Salad:

Cook the tortellini according to package instructions until just tender then rinse with cold water to stop the cooking Drain well so your salad is not watery Combine tortellini mozzarella corn diced peaches sliced cherry tomatoes and chopped basil in a large mixing bowl and gently toss to distribute evenly

Whisk the Dressing:

In a glass measuring cup add extra virgin olive oil hot honey Dijon mustard red wine vinegar minced garlic salt and pepper Whisk until the dressing is fully emulsified and smooth so every bite is coated evenly

Combine and Finish the Salad:

Pour the dressing evenly over the tortellini mixture Use large salad spoons or clean hands to toss the salad until every ingredient glistens with flavor Fold in the crispy prosciutto last to preserve its crunch Serve at room temperature or chilled according to your preference

Save

The sweetness of fresh peaches against spicy hot honey dressing is what I look forward to every summer My kids say the crispy prosciutto bits taste like magic sprinkled on top Sharing this with friends always leads to laughter and empty bowls

Storage Tips

Store leftover salad in an airtight container in the fridge for up to three days The flavors deepen overnight If prepping ahead keep the crispy prosciutto separate and add just before serving so it stays crunchy

Ingredient Substitutions

Swap out peaches for nectarines or diced mango when peaches are not in season For vegetarians omit the prosciutto and add roasted chickpeas for protein If you do not have hot honey mix regular honey with a pinch of chili flakes

Serving Suggestions

Pile this salad high on a platter for summer cookouts or pack into jars for picnic lunches It is lovely placed atop mixed greens or next to grilled chicken for a complete meal Sometimes I tuck leftovers into wraps for a grab and go lunch

Cultural Context

While hot honey feels like a new trend the sweet and salty combination has roots in Italian American traditions Pairing ripe summer fruit salty pork and pillowy pasta creates a fusion flavor that feels both nostalgic and modern

Recipe FAQs

→ How do I keep the prosciutto crispy?

Bake the prosciutto in a single layer at 400F until golden and crisp, then let it cool on a rack before adding to the salad.

→ Can I substitute the peaches with another fruit?

Yes, nectarines or mango work well as alternative fruits for a similar sweet-tart element.

→ Is this salad best served cold or at room temperature?

It tastes great chilled or at room temperature, so choose whichever suits your occasion or preference.

→ What kind of tortellini should I use?

Cheese-filled tortellini is recommended, but you can use your favorite variety for this salad.

→ How can I make this dish vegetarian?

Simply omit the prosciutto, and consider adding toasted nuts or roasted chickpeas for extra texture.

→ How far in advance can I prepare it?

This salad can be assembled up to a day ahead. Add the crispy prosciutto just before serving to maintain texture.