Go Back
+ servings
tortellini salad with peaches, pistachios, and ricotta cheese on top

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.
Course Salad
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 servings
Calories 709kcal


  • 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:


  • 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.



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


Serving: 0.5cups | Calories: 709kcal | Carbohydrates: 59g | Protein: 22g | Fat: 44g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Trans Fat: 0.04g | Cholesterol: 62mg | Sodium: 614mg | Potassium: 210mg | Fiber: 5g | Sugar: 17g | Vitamin A: 118IU | Vitamin C: 1mg | Calcium: 181mg | Iron: 3mg