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The Grilled Peach Tortellini Salad is made with fresh juicy summer peaches, crispy fried pancetta, a deliciously sweet and tart white balsamic vinaigrette and topped with chopped pistachios and a healthy dose of ricotta cheese for what I believe to be the BEST SALAD EVER.
This post is sponsored by Nuovo Pasta. All opinions are honest and 100% my own. I do not recommend products that I don’t absolutely love and use in my own kitchen.
Seriously though. This salad is so freakin’ delicious guys. And you know me, I’m not a well known salad eater.
But this salad has these delicious tri-colored cheese filled tortellini from Nuovo Pasta (we’ll talk more about these guys in a minute), crispy pancetta and juicy grilled peaches. I can’t say more yes’ to this salad!
Guys, you NEED this salad in your life. This is what life is about. This IS LIFE.
Most of the ingredients can be easily found in your local grocery store, or purchased on Amazon using the links below (affiliate links – I earn a small commission if you buy through these links to help me pay for my bad habits…)
I used the tri-colored cheese tortellini from Nuovo Pasta Productions for this grilled peach salad. Let me tell you, these little tortellini are just amazing. This post is sponsored by Nuova Pasta, but I most definitely don’t endorse products that I don’t love. And I love these little pillows of deliciousness. Get more information on Nuovo Pasta Productions at the end of this post.
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.
And what can we say about pancetta…it’s the fancy person’s bacon. And man, am I FANCY. Pancetta is awesome guys. If you haven’t tried it yet, take the leap. It’s time to get fancy!
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.
Can I substitute bacon for pancetta?
For this recipe, yes you can. Bacon has a smokier flavor than pancetta, but that flavor will work fine for this grilled peach tortellini salad.
Is there a 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.
What can be used in place of white balsamic vinegar?
You can substitute apple cider vinegar in a 1:1 ratio, or red wine vinegar in a 1:1 ratio plus 1/2 tsp. of sugar for each tbsp. of red wine vinegar used. For this recipe, I HIGHLY recommend using white balsamic vinegar.
How to Make Grilled Peach Tortellini Salad
This salad is really a piece of cake to put together. The first thing we want to do is grill the peaches. Slice each peach in half and remove the pit. You’ll notice I grilled much more than 3 peaches because who doesn’t want a few extra grilled peaches sitting around?? Brush each peach with olive oil.
How long does it take to grill a peach?
Once you heat your grill to medium heat (about 350-400 degrees) place the peaches, flesh side down, on the grill and cook for 3-4 minutes, or until it is soft and has grill marks. Remove and let cool before slicing.
Next, place the pancetta in a skillet and cook over medium heat until crisp. Remove from heat and drain the fat. Guys, keep the fat! This stuff is so awesome for cooking with.
While the pancetta is cooking, cook the tortellini according to the instructions on the package. For Nuovo tri-colored tortellini, cook pasta in boiling water for 2 minutes and drain. Rinse with cool water to ensure the pasta doesn’t continue cooking.
How to Make the White Balsamic Vinaigrette
I really like to use a grapefruit white balsamic vinegar for this recipe. I love the extra tartness the grapefruit adds. However, regular white balsamic vinegar can be used as well.
Add ingredients to a mini food processor. Or a regular sized one. Whatever floats your boat. I personally love my mini one. Blend until all ingredients are combined in a dressing. It does not get any easier.
Place the pasta in a large bowl and add the pancetta, sliced grilled peaches and pistachios.
Pour the white balsamic vinaigrette over the top and serve with dollops of ricotta cheese. Now the ricotta cheese isn’t mandatory, but really guys, why would you not want it?? It adds the perfect amount of decadence to this grilled peach tortellini salad.
About Nuovo Pasta Productions
I am working with Nuovo Pasta Productions on this post. Nuova Pasta Productions began in 1989 and has since grown to receive numerous culinary awards for it’s line of specialty pastas. They make gourmet artisan small batch pasta creations, like the tri-colored cheese tortellini used in this recipe, with delicious, rich tasting fillings.
You can order the pasta online HERE. They offer a variety of stuffed pastas to include sacchetti, tortelloni, tortellini and ravioli, as well as several gluten free options. The pastas can be frozen for convenience, and still taste amazing when cooked!
Summer is the best time of year for all the delicious fresh produce. Check out some of these other awesome summer recipes:
Rustic Strawberry Almond Galette
Grilled Fruit Skewers with Chili Lime Vinaigrette
Sparkling Cranberry Lemonade
Meyer Lemon Creme Brulee
Fresh Raspberry Galette
Homemade Strawberry Shortcake
Oven Baked Bacon Wrapped Asparagus
Did you make this grilled peach pasta salad? Leave a comment below and let me know how it turned out!
Grilled Peach Tortellini Salad with White Balsamic Vinaigrette
- 20 oz. fresh tortellini
- 2-4 oz. ricotta cheese
- 6 oz. pancetta, diced
- 1/2 cup pistachios, chopped
- 3 peaches, grilled and sliced
White Balsamic Vinaigrette:
- 1/4 cup honey
- 1/4 cup white balsamic
- 1/2 cup extra virgin olive oil
- 1 shallot
- Slice each peach in half and remove the pit. Heat a grill to medium heat 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.
- Place diced pancetta in a skillet over medium heat and cook until crisped, about 10 minutes. Drain. **Please save the pancetta grease, it's amazing to cook with.
- While pancetta is cooking, cook the pasta in boiling water for 2 minutes. Drain and rinse with cool water to ensure the pasta is not overcooked.
- Place the pasta, pancetta, peaches and pistachios in a large bowl. Pour the vinaigrette over the top and mix to combine. Serve with dollops of ricotta cheese.
White Balsamic Vinaigrette:
- Combine all ingredients in a food processor and blend until a dressing forms.
Did you make this recipe? Follow me on Instagram, post a photo and tag @wenthere8this or #wenthere8this. I love to see what you’re making!