Hot Honey Tortellini Pasta Salad

This hearty hot honey tortellini pasta salad has become my go-to dish for summer gatherings. The combination of crispy prosciutto, fresh peaches, and spicy-sweet dressing creates an unforgettable flavor profile that elevates the humble pasta salad to something truly special.

I first created this recipe when I needed something substantial yet refreshing for a backyard party. The empty bowl and recipe requests at the end of the night told me I had a winner on my hands.

Ingredients

• Tortellini: the cheese filled pasta pockets create a substantial base while absorbing the delicious dressing
• Prosciutto: adds a salty crispness that contrasts beautifully with the soft pasta
• Pearl mozzarella balls: provide creamy pockets of mild cheese throughout the salad
• Corn kernels: bring natural sweetness and a pleasant pop in every bite
• Fresh peaches: contribute juicy sweetness that pairs perfectly with the hot honey
• Cherry tomatoes: add bright acidity and beautiful color
• Fresh basil: infuses the salad with aromatic freshness
• Extra virgin olive oil: forms the silky base of the dressing use a good quality one
• Hot honey: creates the signature sweet heat that makes this salad addictive
• Dijon mustard: acts as an emulsifier while adding subtle tang
• Red wine vinegar: provides necessary acidity to balance the sweet components
• Fresh garlic: adds essential aromatic depth to the dressing

Step-by-Step Instructions

Crisp the Prosciutto:

Preheat your oven to 400°F and line a baking sheet with parchment paper. Lay the prosciutto slices flat without overlapping and bake for 10-15 minutes until they transform from soft and pliable to deeply golden and crisp. The edges will curl slightly when perfectly done. Allow to cool completely before handling as they crisp up further during cooling.

Prepare the Base:

Combine the cooked tortellini, pearl mozzarella, drained corn kernels, diced peaches, halved cherry tomatoes, and chopped fresh basil in a large serving bowl. The contrast of colors creates a visually stunning base.

Add the Prosciutto:

Once cooled, break or chop the crispy prosciutto into bite sized pieces and scatter them throughout the salad. The crispy texture provides delightful contrast to the softer elements.

Mix the Dressing:

In a glass measuring cup or small bowl, combine the olive oil, hot honey, Dijon mustard, red wine vinegar, minced garlic, salt and pepper. Whisk vigorously until the mixture becomes slightly thickened and emulsified. Taste and adjust seasonings if needed.

Dress the Salad:

Pour the prepared dressing over the tortellini mixture, making sure to get every last drop of that delicious honey garlic goodness. Gently toss everything together until each component is evenly coated with dressing.

Serve and Enjoy:

This pasta salad tastes wonderful either at room temperature or chilled. For best flavor development, let it rest for at least 15 minutes before serving to allow the ingredients to marry.

Save This

The hot honey is truly the secret weapon in this recipe. I discovered this magical ingredient at a farmers market and now keep a bottle permanently stocked in my pantry. The subtle heat builds gradually as you eat, complementing the sweetness of the peaches in an almost addictive way.

Make Ahead Magic

This salad actually improves with time as the flavors meld together. You can prepare it up to a day in advance and store it covered in the refrigerator. The tortellini will absorb some of the dressing overnight, intensifying the flavor profile. If making ahead, consider reserving a small portion of the dressing to refresh the salad just before serving. Allow it to sit at room temperature for about 20 minutes before serving to take the chill off and let the flavors bloom.

Smart Substitutions

This recipe welcomes creative adaptations based on what you have available. Swap peaches for nectarines or plums when in season. No prosciutto? Crispy bacon works beautifully as an alternative. For a vegetarian version, omit the meat entirely and add toasted pine nuts for crunch. The hot honey can be substituted with regular honey mixed with a pinch of red pepper flakes if needed. Any small pasta shape can replace tortellini in a pinch, though the cheese filling adds wonderful richness.

Seasonal Variations

Transform this recipe throughout the year by adapting to seasonal produce. In spring, add blanched asparagus and peas. Summer calls for the peaches and tomatoes as written. Fall brings opportunities for roasted butternut squash cubes and dried cranberries. Winter versions can incorporate roasted brussels sprouts and crispy pancetta instead of prosciutto. The hot honey dressing works wonderfully with any seasonal adaptation.

Common Queries

→ Can I use store-bought tortellini?

Absolutely! Pre-cooked or refrigerated tortellini works great and saves time.

→ How can I make this dish vegetarian?

Simply omit the prosciutto or swap for crispy chickpeas for crunch and protein.

→ Is it best served cold or warm?

This salad is delicious served chilled or at room temperature, letting flavors meld together.

→ Can I prepare it ahead of time?

Yes, assemble in advance and refrigerate. Toss with dressing just before serving for freshness.

→ Are there alternative cheese options?

Bite-sized bocconcini, cubed feta, or even crumbled goat cheese work well here.

→ What fruits pair well besides peaches?

Nectarines, mango, or strawberries offer similarly bright, sweet notes in this salad.