Summer Tortellini Salad with Grilled Peaches (Video)

Name: Tortellini Pasta Salad with Grilled Peaches
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 20 ounces tortellini (cooked, drained and rinsed); 3 ounces ricotta cheese; 6 ounces diced pancetta; 1/2 cup pistachios (chopped); 3 whole peaches; 1/4 cup honey; 1/4 cup white balsamic vinegar; 1/2 cup extra virgin olive oil; 1 shallot

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This summer tortellini salad is the epidemy of summer, made with fresh grilled summer peaches, crispy fried pancetta, a deliciously sweet and tart white balsamic vinaigrette...not to mention the nutty chopped pistachios and dollops of creamy ricotta cheese.

And it only takes about 20 minutes to make....

tortellini salad with peaches, pistachios, and ricotta cheese on top

Seriously though. This salad is so freakin' delicious guys.

Cheesy tortellini, dollops of ricotta cheese, sweet and juicy grilled peaches, crispy bits of pancetta all drizzled in an amazing white balsamic vinaigrette....

Guys, you NEED this salad in your life. This is what life is about. This IS LIFE.

This is the summer salad of all salads. The boyfriend and I are just in love with this salad.

And we are avid meat eaters, so that is saying a lot. It's so perfect on a hot day, and would be awesome to bring to a BBQ!

Jump to:

Why This Recipe Works
Ingredients
Step By Step Instructions
Expert Tips
Frequently Asked Questions
Serving Options
More Summer Salads
Recipe
💬 Comments

Why This Recipe Works

While it has a few steps, it's ultimately very easy to make.
It's got the perfect combo of salty, sweet, tart and creamy - it's a salad for all your senses!
The ricotta cheese adds the perfect cooling, creamy element to the salad.
It's perfect to make ahead and bring to a BBQ to impress everyone. Because they will be impressed.
The pancetta gives the salad the perfect crispy, salty, porky bits that I know you all love.
It can be eaten as a side or even a whole meal paired with some crusty bread.
Grilling the peaches really brings out their flavor and sweetness.
Pistachios add a crunchy texture to the salad, while also offering amazing flavor.

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Ingredients

The full list of ingredients and amounts is included in the recipe card at the bottom of the post.

Pancetta- Made from pork belly and cured with salt, this is similar to bacon without the smoky flavor.

Pistachios- They add a crunchy texture to the salad and let's be real, pistachios are delicious!

Honey- I like to buy honey from local stands, but any kind of honey will work for this.

White balsamic vinegar- different than plain white vinegar, white balsamic vinegar has a mildly sweet flavor. Use an infused version, like this grapefruit balsamic, for extra flavor!

Olive oil- use a good quality olive oil for any recipe. California Olive Ranch has a reasonable priced good quality olive oil that I love.

Ricotta cheese - The richness of the cheese balances the acidity of the dressing.

And guys, it's totally peach season so get out there and get you some peaches! Slicing them in half and grilling them really brings out their sweet flavor and juiciness.

Step By Step Instructions

The salad is very easy to piece together. We grill the peaches, cook the tortellini and pancetta and make the dressing. Toss it all together at the end and you've got an amazing salad.

**Check out the video showing you how to put the salad together.

Step 1: Place the diced pancetta in a skillet over medium heat and cook until crisp. Remove and set aside.

Step 2: Grill the peaches per the instructions below. Set aside.

Step 3: Make the white balsamic vinaigrette per the instructions below.

Step 4: Cook the tortellini according to the package instructions. Make sure to generously salt the pasta cooking water - it should taste slightly like the sea.

Step 5: Place the cooked tortellini, pancetta and peaches in a large bowl. Pour the vinaigrette on top and toss lightly to combine.

yellow sauce being poured into a bowl filled with tortellini

Top with dollops of ricotta cheese and chopped pistachios and serve.

a bowl of tortellini salad with grilled peaches and ricotta cheese

How to Grill Peaches

peaches sliced in half on a cutting board

Heat the grill to medium heat (about 350F degrees) place the peaches, flesh side down, on oiled grill grates and cook for 3-4 minutes, or until they are softened and have grill marks.

Remove and let cool before slicing. Read this article on How to Grill Peaches from The Kitchn for more information on grilling peaches.

How to Make White Balsamic Vinaigrette

Add ingredients to a food processor or blender. Blend until all ingredients are combined in a dressing. It does not get any easier.

Expert Tips

Make sure to buy more firm peaches for grilling (not unripe, just not too soft). Extra ripe peaches are more likely to burn.
Generously salt the pasta cooking water to add flavor to the tortellini. Water should taste lightly like the sea.
Put as little or as much ricotta cheese as you'd like. The serving in the recipe is just a suggestion.
You can use a flavored white balsamic vinegar to add extra oomph to your vinaigrette. I like using a grapefruit white balsamic vinegar personally.
Make sure the pancetta get nice and crisp - it works better in the salad is it is crispy.
While I love pistachios, you can substitute sunflower seeds, toasted chickpeas, or croutons to get the same crunchy texture.
I recommend mixing the salad with your hands so you don't crush the peaches or tortellini.

Add-ins and Variations

You can substitute bacon for pancetta. To get ultra crisp bacon, try this sous vide bacon recipe.
Mix in some fresh spinach or kale.
Add 2-3 fire roasted tomatoes to the salad.
Add in fresh herbs like basil or even mint.
A sliced red pepper would work great in the salad.
Add in other grilled fruit like grilled strawberries, grilled mango, or whatever sounds good to you!
Adding some grilled corn would add a very nice pop of sweetness.
You can add shredded chicken or shrimp if you'd like a protein. These sous vide shrimp or this sous vide chicken breast are perfect for salads.
While I think the ricotta is key in this salad, you can substitute fresh mozzarella or burrata.
Artichoke hearts are a great add-in!

a fork holding a piece of grilled peaches over a bowl of tortellini salad

Frequently Asked Questions

What Meat Goes Good With Tortellini?

Cheese stuffed tortellini is pretty versatile and can go with anything from chicken, to beef, pork and even seafood. This recipe uses a little pancetta, but you can also add slices of sauce, shredded chicken, shrimp or pork.

Is it Better to Make Pasta Salad the Night Before?

Making pasta salad the night before can help intensify the flavors and make them better. Coat it with the dressing and store it in the fridge in a covered container. For this recipe, don't add the pistachios or ricotta cheese until you're ready to serve it.

Is Tortellini Supposed to be Hot or Cold?

Tortellini can be eaten hot or cold. It does need to be cooked before serving, but can be cooked and cooled, or eaten hot right after cooking.

What's the Difference Between Pancetta and Bacon?

Bacon is typically brined and smoked, while pancetta is usually cured and seasoned with salt, pepper, herbs and spices. Pancetta is usually rolled in a casing, while bacon is cut in slabs.

What's the Difference Between White Vinegar and White Balsamic Vinegar?

White balsamic vinegar is sweeter, and will continue to sweeten when cooked. White vinegar has a more sour, bitter taste, that continues to sour as it cooks for a more "vinegar" taste. White vinegar should not be substituted for white balsamic vinegar.

Serving Options

Make it a whole BBQ meal and serve it with these other dishes - your guests are sure to be impressed!

We love these grilled cornish game hens, goat cheese stuffed bison burger and this amazing chicken marinade!
Jamaican Jerk Eggplant Skewers or Grilled Summer Squash are a great accompaniment;
These Grilled Fruit Kebabs are a refreshing before or after dinner treat;
Finish your BBQ off with this awesome Peach Cobbler Recipe.

Storage and Make-Ahead Instructions

Leftovers can be stored in the fridge for up to 3 days in a covered container. I do not recommend freezing this salad or it will become mushy.

To make ahead, prepare all the elements, mix everything together except the pistachios and ricotta cheese and store it in the fridge. When ready to serve top with pistachios and ricotta cheese and serve at room temperature.

More Summer Salads

If you love this recipe, please leave a star rating and a comment below and let us know your favorite thing about it. We'd also love to connect on Instagram! Follow us at @went_here_8_this for awesome recipes and all sorts of fun food stuff 🙂

Recipe

Tortellini Pasta Salad with Grilled Peaches

This summer tortellini salad is made with cheese stuffed tortellini, grilled peaches, pancetta, and topped with pistachios & ricotta cheese.

5 from 27 votes

Print Rate

Course: Salad

Cuisine: American, Italian

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: servings

Calories: 709kcal

Author: Danielle Wolter

Ingredients

▢ 20 ounces tortellini cooked, drained and rinsed
▢ 3 ounces ricotta cheese
▢ 6 ounces diced pancetta
▢ ½ cup pistachios chopped
▢ 3 whole peaches

White Balsamic Vinaigrette:

▢ ¼ cup honey
▢ ¼ cup white balsamic vinegar
▢ ½ cup extra virgin olive oil
▢ 1 shallot

Instructions

Place diced pancetta in a skillet over medium heat and cook until crisped, about 10 minutes. Drain.
Cook the pasta according to the package instructions. Drain and rinse with cool water to ensure the pasta is not overcooked.
Place the tortellini, pancetta, and grilled peaches in a large bowl. Pour the vinaigrette over top and toss lightly to coat.
Top with crushed pistachios and dollops of ricotta cheese.

Grilled Peaches:

Slice each peach in half and remove the pit.
Heat a grill to medium heat (about 400F degrees), oil the grates, and place each peach, flesh side down, directly on the grill.
Cook for 3-4 minutes, or until grill marks form and peaches are soft and juicy. Let cool and slice.

White Balsamic Vinaigrette:

Combine all ingredients in a food processor and blend until smooth.

Expert Tips:

Make sure to buy more firm peaches for grilling (not unripe, just not too soft). Extra ripe peaches are more likely to burn.

Generously salt the pasta cooking water to add flavor to the tortellini. Water should taste lightly like the sea.

Put as little or as much ricotta cheese as you'd like. The serving in the recipe is just a suggestion.

You can use a flavored white balsamic vinegar to add extra oomph to your vinaigrette. I like using a grapefruit white balsamic vinegar personally.