Peach Tortellini Salad with Prosciutto and Hot Honey (Print-Friendly Version)

Cooked tortellini, peaches, mozzarella and tomatoes are dressed with hot honey vinaigrette and crisp prosciutto. The thirty-two-ounce tortellini measure is cooked weight in this formula. Cool and drain the pasta before mixing so it does not warm the cheese or dilute the dressing.

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# Ingredients You’ll Need:

→ Main Ingredients

01 - 32 oz cooked tortellini

02 - 4 oz prosciutto

03 - 8 oz pearl mozzarella balls

04 - 15 oz can corn kernels

05 - 3 small peaches, diced into small chunks

06 - 2 cups cherry tomatoes, sliced

07 - 1/2 cup chopped basil

→ Dressing

08 - 1/2 cup extra virgin olive oil

09 - 1/3 cup hot honey

10 - 1 tbsp Dijon mustard

11 - 3 tbsp red wine vinegar

12 - 2 cloves garlic, minced

13 - 1 tsp salt

14 - 1/2 tsp black pepper

# How to Make It:

01 - Heat the oven to 400°F and spread prosciutto in one layer on a lined tray;

02 - bake about 10–15 minutes, checking early for crisp edges, then cool.

03 - Prepare thirty-two ounces cooked, cooled and well-drained tortellini and combine gently with drained mozzarella and corn.

04 - Cut peaches and tomatoes and fold them into the pasta with basil.

05 - Whisk olive oil, hot honey, Dijon, vinegar, garlic, salt and pepper until combined, then dress gradually rather than flooding the bowl. Add broken crisp prosciutto near serving, keep the salad chilled until needed and refrigerate leftovers promptly.

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