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Ingredients
Scale
- 32 oz tortellini, cooked
- 4 oz prosciutto, crispy
- 8 oz pearl mozzarella balls
- 15 oz 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 pepper
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Spread prosciutto on the baking sheet and bake for 10-15 minutes until crispy.
- In a large bowl, combine cooked tortellini, mozzarella, corn, peaches, tomatoes, and basil.
- Chop cooled prosciutto and mix into the tortellini mixture.
- In a measuring cup, combine olive oil, hot honey, mustard, vinegar, garlic, salt, and pepper. Whisk until blended.
- Pour dressing over the salad and toss until well combined.
- Serve at room temperature or chilled.
Notes
Use fresh tortellini for the best texture.
Let the salad sit for 30 minutes to enhance flavors.
Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Baking, Mixing
- Cuisine: Italian
Nutrition
- Calories: 350
- Sugar: 8
- Sodium: 450
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 3
- Protein: 12
- Cholesterol: 20