Ready to have the most popular dish at the barbecue? Dig into my hot honey pasta salad, made with crispy prosciutto, mozzarella, and fresh peaches. With a base made from tortellini, this dish is bright, flavorful, and super easy to make. Keep this recipe handy, because everyone will be begging for it!
Hot honey tortellini pasta salad
I’ll admit it – I’m obsessed with hot honey. It’s tasty on everything, from baked brie to fresh fruit.
And this obsession has led me to create a ton of hot honey-inspired recipes. When given the chance, I’m adding it to the ingredients list.
Don’t believe me? Try my hot honey whipped ricotta and hot honey cornflake chicken nuggets. You’ll soon understand the hype.
Today, I’m introducing a brand new hot honey delicacy – hot honey pasta salad! This dish takes a classic barbeque food and upgrades it with tasty whole ingredients like fresh basil, prosciutto, and of course, hot honey.
It’s equal parts healthy and indulgent, swapping the traditional mayonnaise base for a tangy olive oil-based dressing.
Plus, it comes with one more surprise: tortellini!
Ingredients needed
This honey pasta salad is made with fresh, whole ingredients that come together to create a masterpiece!
Here’s a bit more about what makes this dish:
- Tortellini: You can use any type of tortellini you prefer for this recipe, though I prefer 4-cheese. I find it adds extra flavor without competing with the other ingredients. You’ll need 32 oz.
- Prosciutto: 4 oz of prosciutto adds a salty, umami flavor to this pasta salad. I bake mine in the oven, to add a crispy texture to the dish.
- Pearl Mozzarella Balls: I include 8oz of pearl mozzarella balls in this pasta salad. The creamy texture is unbeatable.
- Corn: Corn plays up the sweet notes of this dish, complimenting the hot honey. For this recipe, use a 15 oz can.
- Peaches: Stone fruit is delicious in summer salads. Use 3 diced peaches for extra sweetness.
- Cherry Tomatoes: 2 cups of cherry tomatoes add a bright acidity to the dish.
- Basil: ½ cup of fresh basil makes this salad extra vibrant.
- Olive Oil: The base of this salad dressing is made with ½ cup of olive oil. I love oil-based dressings because they’re lighter than mayonnaise bases but still delicious!
- Hot Honey: The star of this recipe is ⅓ cup of hot honey, giving the dressing natural sweetness and a kick of spice.
- Dijon Mustard: 1 tablespoon of Dijon mustard gives this dressing depth with its sharp and tangy flavor.
- Red Wine Vinegar: 3 tablespoon of red wine vinegar adds to the tang with its tart and fruity essence.
- Garlic: I use two cloves of minced garlic in this dressing for an aromatic addition.
- Salt and Pepper: I finish off this recipe with just 1 teaspoon of salt and ½ teaspoon of black pepper. These simple spices make each ingredient taste even better!
Kitchen tools required
Here’s a bit more on what you’ll need to bring tortellini pasta salad together…
- Baking sheet
- Large bowl
- Glass measuring cup
- Parchment paper
- Whisk
For measuring, you’ll also need 1 cup, ½ cup, ⅓ cup, 1 tbsp, a tsp, and ½ tsp.
How to make hot honey pasta salad
To make this hot honey pasta salad, start by preheating your oven to 400F and prepping a baking sheet with a bit of parchment paper.
Lay your prosciutto on your prepped sheet in a single layer and bake in the oven for 10-15 minutes. You’ll know it’s done when it’s nice and crispy!
From there, add tortellini, mozzarella balls, corn, peaches, tomatoes, and basil to a large mixing bowl. Chop your crispy prosciutto into small pieces and pop that in as well.
Next – the hot honey sauce! To a glass measuring cup, add all dressing ingredients including olive oil, hot honey, dijon mustard, red wine vinegar, garlic, salt, and pepper. Give everything a good whisk until well combined.
Pour your mixed dressing over your tortellini mixture and toss well until each piece is evenly coated.
Serve cold or at room temperature and enjoy!
Recipe tips
Below are some common pasta salad questions. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!
Should pasta salad be served hot or warm?
This pasta salad is best served cold or at room temperature. The fresh ingredients have the best flavor when chilled.
If you prefer warm pasta, try one of my other recipes like my spicy fusilli pasta, creamy vegan pumpkin pasta, or pesto baked pasta.
Can I make this pasta salad gluten-free?
You can totally make this tortellini pasta salad gluten-free by subbing out the pasta base. This Taste Republic gluten-free tortellini would make a tasty substitution!
What should I serve with hot honey pasta salad?
This hot honey pasta salad is nutritious and satisfying enough to be a main dish, though it can also be a side if you prefer.
For additional protein, serve as a side to grilled honey mustard chicken. It would also pair well with roasted vegetables or a light soup like my lemon chicken orzo soup.
Can you make this recipe ahead of time?
If you want to prep this dish ahead of time, you absolutely can. My recommendation would be to prep your salad base and dressing separately.
When refrigerated, oil-based dressings tend to separate.
To avoid this, give your dressing a good mix right before you’re ready to serve, then pour it over your tortellini base. This is going to give you the best flavor possible.
Storing leftovers
My hot honey pasta sauce will keep well in the refrigerator for 3-4 days.
To store it, make sure your pasta salad is completely cool before adding it to an airtight container. Refrigerate right away!
If you liked this recipe, you’ll want to try these!
Here are some of my favorite recipes featuring honey as the main event. Enjoy!
- Baked Hot Honey Feta Dip
- Hot Honey Pretzel Chicken Tenders
- Spicy Baked Feta With Hot Honey
- Honey Garlic Chicken
- Whipped Feta With Hot Honey
Recipe by Erin Morrissey and Photos by The Mindful Hapa
Hot Honey Tortellini Pasta Salad
Ingredients
- 32 oz tortellini cooked
- 4 oz prosciutto
- 8 oz pearl mozzarella balls
- 15 oz can corn kernels
- 3 small peaches diced into small chunks
- 2 cups cherry tomatoes sliced
- ½ cup basil chopped
- ½ cup extra virgin olive oil
- ⅓ cup hot honey
- 1 tablespoon dijon mustard
- 3 tablespoon red wine vinegar
- 2 cloves garlic minced
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Heat oven to 400F and line baking sheet with parchment paper. Add prosciutto in a flat layer and cook 10-15 minutes or until crispy. Set aside.
- In a large bowl, add tortellini, mozzarella balls, corn, peaches, tomatoes, and basil.
- Chop crispy prosciutto into small pieces and add to tortellini mixture.
- In a glass measuring cup, add dressing ingredients in order as listed. Whisk together.
- Pour dressing over tortellini mixture and toss until well combined and evenly coated.
- Serve room temperature or cold!
Nutrition
Per serving. Nutrition is an estimate.
Leave a star rating below and tag me on Instagram so I can see your creation!
Rate This Recipe
Kate says
One of my favorite ELW recipes!!
Erin says
Hi Kate, so happy you loved it!! 🙂
Alicia says
YUM! Huge hit with the group!!
Erin says
Hi Alicia, so glad you loved it!!
Molly says
Delicious flavors and it comes together quickly!
Erin says
Hi Molly, so glad you loved it!!
Catherine S says
Oh my gosh the FLAVORS! Subbed bacon for prosciutto and still turned out so yum! Cannot wait to eat this with my lunches this week!!
Erin says
Hi Catherine, so happy you loved it and made it your own! 🙂
Amanda Kindel says
Any recs to sub for the prosciutto for the veggie eaters?
Erin says
Hi Amanda, you can just omit it!
Sydney Blackburn says
This recipe is the perfect summer side dish!!! Easy to make, full of flavor & loved by everyone at the table!
Erin says
Hi Sydney, so happy you all loved it! 🙂
Lo says
Such an amazing explosion of flavors and perfect recipe for summer! I lightened this up for lunch meal prep by using Baker & Olive fruit vinegar (so good) and 3 g olive oil per serving instead of making the dressing, so good.
Erin says
Hi Lo, so happy you loved it and made it your own!!
Lauren Blumberg says
Are you cooking the tortellini first?
Erin says
Hi Lauren, yes, please cook before starting the recipe. 🙂
Lauren says
Love this recipe! The first time I made it for my extended family and everyone loved it! I’ve made it twice since because it’s just that good!
Erin says
Hi Lauren, so happy it was a big hit!!
Kristin Schuchardt says
Perfect summer recipe!
Julie says
This is one of my favorite pasta salads! The balance of sweet and salty flavors is amazing and it’s a hit with everyone we have shared it with!
Shannon says
This is my absolute FAVORITE summer recipe!! Literally count down to peach season to make this. Have shared with so many friends and family too. Highly recommend!!
Susie says
Made for a summer bbq and it was perfect! Everyone was raving about it and asked where I catered from, they were shocked when I said I made it myself!
Erin says
Hi Susie, so happy it was a big hit!!
Julie Forland says
I bought 2 17 Oz bags of dried tortellini. Cooked it and it was way too much. Is the 32 oz dry pasta than cooked something I should measure after I cook it? Should I have used 32 oz fresh or 32 oz frozen? What’s the scoop? This dish is excellent!! Thank you for sharing!!!
Debi Van Noy says
Easy and delicious!
Erin says
Hi Debi, so happy you loved it! 🙂
Meg says
I will be dreaming about this salad 🤤 😍 it’s so delicious! & I love how it’s SO flavorful and different from a basic pasta salad. It was a hit at our bbq!
Erin says
Hi Meg, so happy you loved it!! 🙂
Rachel says
So yummy! This is a perfect summer salad - we got everything fresh from the farmer’s market. It was easy and quick to assemble. I left out the prosciutto because I am pescatarian, but the salad didn’t feel like it was incomplete. Served it with flounder, which we felt complimented the salad really well. The dressing is so good that I think I may just make a batch to keep on hand for other dishes & marinades!
Erin says
Hi Rachel, so glad you loved it so much and great idea!! 🙂
Emma says
Forgot to add my 5 stars 🙂
Erin says
Thank you!! 🙂
Emma Creasy says
This was so easy to put together and tasted soooo fresh and delicious! I omitted the corn because my boyfriend doesn’t like it, and the prosciutto because I’m a vegetarian, but it was still amazing! I also used extra hot honey to kick it up a notch. Definitely going to be a staple in my salad rotation!
Erin says
Hi Emma, so glad you both liked it and your made it your own!!
Jessie says
Have made this twice this summer for BBQs and everyone raves about it! It’s different and so delicious!
Erin says
Hi Jessie, so happy you loved it!