Fresh basil, peaches & mascarpone cheese make this summer tortellini salad absolutely irresistible! Made using just 7 simple ingredients, you can whip this up in minutes in time for your next outdoor picnic.
When you’re following a gluten free diet, finding side dishes that not only satisfy cravings but are super delicious can sometimes feel like the ultimate challenge. But not to worry, I’ve got you covered with this tasty summer tortellini salad that you can whip up in minutes with simple ingredients you likely already have in your pantry.
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Why You'll Love this recipe
- Doesn’t taste gluten free. There is a time and a place for healthy pastas for sure, but sometimes you just want to feel like you are indulging in a decadent dish without the risk of getting a stomach ache like you might with regular non gluten free pasta salads. Using quality ingredients like gluten free fresh tortellini make this summer pasta salad a hit with anyone who tastes it!
- Easy to make. This recipe is so simple to make and can be whipped up in minutes prior to a summer afternoon bbq.
- Make it ahead of time. You can make this pasta salad up to 2-3 days ahead of time.
Summer Tortellini Salad Tips & Tricks
Gather Your Ingredients
This recipe uses:
- Gluten Free Tortellini. I like using this gluten free tortellini in this recipe but you can use your favorite tortellini, gluten free or not.
- Mascarpone cheese
- Peach
- Basil
- Prosciutto
- Olive oil
- Black pepper
FAQs
Why shouldn't you rinse pasta?
You should NEVER rinse your pasta under any circumstances. This is a common misconception that many people have; when draining pasta they often assume they must also rinse it. But this is a mistake because the starches that are released during cooking remain on the pasta and in the pasta water. When you rinse pasta, you rinse off the starchy goodness that helps sauces cling to the pasta.
If I am following a low FODMAP diet, can I eat this summer tortellini salad?
It depends on what stage of the diet you are in. Peaches can be high in fodmaps and therefore aren't recommended in the elimination phase of the diet, however 1.5 tablespoon of white peach is considered low fodmap friendly according to Monash University.
Do I need to use fresh tortellini?
While it isn't absolutely necessary to use fresh tortellini, I do recommend it as it cooks much faster than dry tortellini and is far more delicious. I also have yet to find a dry tortellini that is gluten free, so fresh is the way to go!
How long should I cook the tortellini?
If you are using fresh tortellini, you will only need to cook the pasta about 3-4 minutes, which is one of the reasons why I recommend using it in this summer tortellini salad.
How long does summer tortellini salad last?
This gluten free pasta salad will keep for 3-4 days in an airtight container in the fridge, making it the perfect make ahead side dish.
Can this be made vegetarian?
Absolutely! Simply omit the prosciutto for a vegetarian version of this summer tortellini salad.
Can you freeze mascarpone cheese?
You can freeze mascarpone cheese for up to one month. Simply wrap the container in tin foil, tightly, and then place it in a zip top freezer bag. To defrost, remove from the zip top bag and remove the tin foil. Place in fridge the day before you plan to use it. Day of, you'll want to set it out on the counter for 20-30 minutes to bring it up to room temperature.
More Gluten Free Pasta Dishes You Might Like
- Lemon Ricotta Pasta
- Pasta Salad with Italian Dressing
- Cacio e Pepe
- High Protein Pasta Salad
- Grated Tomato Pasta
Pair this Summer Tortellini Salad with:
Did you have a chance to make this recipe? If so, please leave me a rating and review below. I always love and appreciate hearing from you!
Summer Tortellini Salad
Ingredients
- 18 oz fresh tortellini gluten free or regular both work depending on your needs
- ½ cup fresh peaches diced
- ¼ cup mascarpone cheese
- 1 bunch fresh basil cut into ribbons
- 2 oz prosciutto de parma roughly torn
- 1 teaspoon black pepper
- 1-2 tablespoon olive oil
Instructions
- In a large pasta pot over medium high heat, bring well salted water to a rolling boil.
- While water is coming to a boil, chop peaches, basil and roughly slice or tear the prosciutto.
- Once water is boiling, cook the tortellini according to package instructions, about 3-4 minutes if using fresh tortellini.
- Once tortellini is cooked, drain it but do NOT rinse.
- Add tortellini to a large mixing bowl and drizzle 1-2 tablespoon olive oil over the pasta to prevent clumping.
- Add in mascarpone and gently fold into the tortellini using a silicone spatula. Note that you may need to mix for a minute or two to fully incorporate the mascarpone.
- Next add in chopped peaches, basil, prosciutto and black pepper, folding gently again until fully incorporated.
- Serve warm or chilled.
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