Hot Honey Tortellini Pasta Salad

This hearty hot honey tortellini pasta salad has become my summer entertaining secret weapon. The combination of crispy prosciutto, fresh peaches and spicy-sweet dressing creates a dish that disappears within minutes at every gathering.

I first made this for a last-minute neighborhood potluck and came home with an empty bowl and seven requests for the recipe. Now it's my signature dish that friends specifically ask me to bring to summer parties.

Ingredients

• 32oz tortellini: cooked according to package instructions for the perfect base that makes this more substantial than typical pasta salads
• 4oz prosciutto: which becomes deliciously crispy in the oven adding savory depth
• 8oz pearl mozzarella balls: for creamy little pops of cheese in every bite
• 15oz can corn kernels: adding sweet pops of texture throughout
• 3 small peaches: diced into small chunks for unexpected sweetness that pairs beautifully with the hot honey
• 2 cups cherry tomatoes: sliced to release their juicy summer flavor
• 1/2 cup basil: chopped fresh basil brings brightness and aromatic flavor

• For the dressing
• 1/2 cup extra virgin olive oil: use a good quality one since it's a key flavor component
• 1/3 cup hot honey: the star ingredient that gives this salad its unique personality
• 1 tbsp dijon mustard: acts as an emulsifier while adding complexity
• 3 tbsp red wine vinegar: provides perfect acidity to balance the sweetness
• 2 cloves garlic: minced for aromatic depth that permeates the dressing
• 1 tsp salt: essential to bring all flavors into focus
• 1/2 tsp pepper: freshly ground is best for maximum flavor

Step-by-Step Instructions

Crisp the Prosciutto:

Heat your oven to 400°F and line a baking sheet with parchment paper. Lay the prosciutto pieces flat without overlapping them. Bake for 10-15 minutes until they transform into crispy chips. Watch carefully as they can burn quickly. Allow to cool completely before handling for maximum crispness.

Combine the Salad Ingredients:

In a large serving bowl add your cooked and cooled tortellini. Make sure the pasta is not hot or it will melt the mozzarella prematurely. Add the pearl mozzarella balls corn kernels diced peaches sliced cherry tomatoes and chopped basil. The colors should be vibrant and inviting.

Add the Crispy Prosciutto:

Once cooled take your crispy prosciutto and break it into small pieces. I find using my hands works better than cutting to get the perfect irregular crunchy bits. Scatter these throughout the salad for bursts of savory flavor.

Make the Dressing:

In a glass measuring cup add all dressing ingredients in the order listed. The mustard helps emulsify the oil and vinegar when whisked thoroughly. Make sure to whisk until the mixture becomes slightly thickened and uniform in appearance about 30 seconds of vigorous whisking.

Dress the Salad:

Pour the dressing over the tortellini mixture starting with about 3/4 of it. Gently toss using large serving spoons or your hands if you prefer being careful not to break the tortellini. Add more dressing as needed until everything is evenly coated but not swimming in liquid.

Serve and Enjoy:

This salad can be served immediately at room temperature or chilled for up to two hours. The flavors actually improve slightly as they meld together making this perfect for making ahead.

Save This

The hot honey is truly the magical ingredient in this recipe. I discovered it while trying to create something different from the standard pasta salad and now I keep a bottle specifically for this dish. My teenage son who normally avoids anything with fruit in it devours this salad claiming the hot honey makes everything work together.

Make Ahead Tips

This pasta salad actually improves with time as the flavors meld together. You can prepare it up to 24 hours before serving with a few adjustments. Cook the tortellini just shy of al dente as it will continue to absorb liquid from the dressing. Reserve about 1/4 of the dressing to add just before serving to refresh the flavors. For maximum visual appeal add the basil just before serving to prevent it from darkening.

Storage and Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop though the prosciutto will lose some of its crispness. I often make a large batch specifically to have leftovers for quick lunches throughout the week. The tortellini holds up remarkably well without becoming mushy like regular pasta sometimes can.

Customization Options

This recipe welcomes adaptations based on what you have available. Try substituting burrata torn into pieces for the pearl mozzarella for an even creamier experience. Not a fan of peaches? Nectarines or even strawberries work beautifully. For a vegetarian version simply omit the prosciutto and add toasted pine nuts for crunch. You can also swap regular tortellini for spinach or whole wheat varieties to change up the flavor profile.

Common Queries

→ What pairs well with hot honey tortellini salad?

This dish pairs great with grilled meats, crusty bread, or simple green salads. The sweet and spicy flavors balance well with savory mains and fresh sides.

→ Can I use a different cheese instead of mozzarella balls?

Absolutely! Cubed provolone or feta offer different textures and flavors that also complement the other ingredients nicely.

→ How can I make the prosciutto extra crispy?

Bake prosciutto in a single layer until it turns deep golden and let it cool fully before adding to the salad. This keeps it extra crunchy.

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

It’s delicious both ways. Chilling enhances the flavors, but room temperature brings out the sweetness of the peaches and the aroma of basil.

→ Can the salad be made ahead?

Yes! Prepare all elements in advance and toss with the dressing just before serving to keep everything fresh and vibrant.