Discover a new way to enjoy tortellini with our tortellini salad featuring peaches, corn, and bocconcini. This unique combination of stuffed pasta, juicy fruit, and crunchy vegetables brings a fresh twist to your summer meals. Perfect for picnics or as a side dish for a BBQ, this salad will delight your taste buds and impress your guests.
Bon appétit!
Ingredients
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500 g cheese tortellini
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100 g (about 8 thin slices) prosciutto
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3 medium peaches, sliced
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200 g container of mini bocconcini pearls
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1 can (340 ml) corn
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2 cups (500 ml) cherry tomatoes, sliced
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½ cup (125 ml) fresh basil, chopped
Dressing:
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3 tbsp (45 ml) olive oil
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3 tbsp (45 ml) wine vinegar
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1 ½ tbsp (22 ml) honey
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1 tbsp (15 ml) Dijon mustard
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1 garlic clove, minced
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Salt and pepper, to taste
Preparation
- Cook the tortellini according to package instructions. Drain and let cool slightly.
- Meanwhile, in a skillet over medium-high heat, cook the prosciutto slices until golden and crispy on both sides. Let cool slightly and chop coarsely.
- In a large bowl, mix the dressing ingredients together.
- Add all the salad ingredients and toss well before serving.
Notes
Keeps for 2-3 days in an airtight container in the refrigerator.
