Hot Honey Tortellini Pasta Salad

Name: Hot Honey Tortellini Pasta Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 32oz tortellini, cooked; 4oz prosciutto; 8oz pearl mozzarella balls; 15oz can corn kernels, drained; 3 small peaches, diced into small chunks; 2 cups cherry tomatoes, sliced; 1/2 cup fresh 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 black pepper

Recipe by Jordan Avery · Updated May 2026

Pasta Salad

This bright, summery salad mixes cheesy tortellini with crisp prosciutto, sweet peaches, juicy tomatoes, and creamy mozzarella in every bite.

⏱ 40 mins

American

Servings 10

Ingredients

32oz tortellini, cooked

4oz prosciutto

8oz pearl mozzarella balls

15oz can corn kernels, drained

3 smallpeaches, diced into small chunks

2 cupscherry tomatoes, sliced

1/2 cupfresh basil, chopped

1/2 cupextra virgin olive oil

1/3 cuphot honey

1 tbspdijon mustard

3 tbspred wine vinegar

2 clovesgarlic, minced

1 tspsalt

1/2 tspblack pepper

Nutrition

320 caloriesCalories

Per serving · Values are estimates

Instructions

Turn your oven up to 200°C (400°F) and line a baking tray with parchment. Lay the prosciutto slices flat on the tray and bake for 10–15 minutes until it’s nice and crisp. Let it cool on a rack so it doesn’t get soggy.

In a big bowl, toss together the cooked tortellini, mozzarella balls, corn kernels, diced peaches, halved cherry tomatoes, and a handful of torn fresh basil.

Once the prosciutto is cool enough to handle, chop it into small, bite-sized pieces and scatter them over the salad.

In a small bowl or measuring cup, whisk together the olive oil, hot honey, Dijon mustard, red wine vinegar, minced garlic, salt, and black pepper until it looks smooth and shiny.

Pour the dressing over the salad and gently fold everything together so every piece gets a little love.

Enjoy it right away at room temperature or pop it in the fridge for a bit and serve it chilled—whichever you prefer!