Hot Honey Tortellini Pasta Salad

Bring on the Hot Honey Tortellini Pasta Salad!

Okay, so are you ready for a dish that’ll make you the star of the next barbecue? Like, everyone will be asking you for the recipe—seriously! This hot honey pasta salad is my go-to when I wanna impress, but it’s so easy that I feel a bit guilty… 😂

Okay, Let’s Talk Ingredients

Alright, imagine we’re at the grocery store (maybe you’re pushing the cart, I’m throwing stuff in—sorry, not sorry). Here’s what you’re gonna need:

– 32oz of tortellini (get the fresh stuff if you can! It’s a game changer)
– 4oz of prosciutto (crispy goodness, trust me)
– 8oz of pearl mozzarella balls (because who doesn’t love cheese?)
– 15oz can of corn kernels (sweet and crunchy, yes please)
– 3 small peaches, diced (they’re like little bursts of sunshine)
– 2 cups of cherry tomatoes, sliced (color, color, color!)
– 1/2 cup of fresh basil, chopped (fresh is key here)
– 1/2 cup of extra virgin olive oil (fancy, right?)
– 1/3 cup of hot honey (the secret weapon!)
– 1 tbsp of Dijon mustard (for that zing)
– 3 tbsp of red apple vinegar (adds a nice tang)
– 2 cloves of garlic, minced (don’t skimp on this!)
– 1 tsp salt and 1/2 tsp pepper (to taste, duh)

So Here’s Why I Make This Constantly

Okay, picture this: I made this salad for a potluck once, and I had people fighting over the last spoonful. Like, I legit had to protect my bowl! 😅 It’s got that sweet heat from the hot honey, which just makes it sing. And the crunch from the prosciutto? *Chef’s kiss*. Plus, I love how colorful it is—like, summer on a plate! It’s one of those recipes that just brings people together, you know?

The One Trick That Changes Everything

So here’s the deal, the key step? It’s gotta be the crispy prosciutto. I mean, you could skip it, but why would you? Just toss those slices on a baking sheet and let them get all crispy in the oven. Seriously, it makes the whole dish pop! Like, that texture combined with the smooth tortellini is everything.

Don’t Mess This Up (My Top Tips)

– Overcooked tortellini = mushy salad. So, keep an eye on that pasta—al dente is your friend!
– When you chop the crispy prosciutto, do it right before you mix it in. Otherwise, it’ll lose its crunch and we don’t want that!
– And for the love of all things holy, don’t skimp on the hot honey!!! It’s really what ties the whole dish together.

How to Keep Them From Disappearing (Or, How to Store Them)

Okay, so if by some miracle you have leftovers (like, how?!), store it in an airtight container in the fridge. It’ll be good for like, 2-3 days. But honestly, it’s best fresh. Just serve it cold the next day and maybe add a splash more olive oil if it looks a little sad.

If You Liked This, You’ll Probably Like These Too

You know what’s crazy? If you like this salad, you’ll probably dig my Caprese Pasta Salad or my Zesty Lemon Shrimp Orzo. Both are super easy and just as crowd-pleasing!

So, what’s your go-to summer dish? I’m always looking for new ideas! 🍽️