Summer Tortellini Salad
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.
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.
Notes
Store in an airtight container in the fridge for up to 4 days
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