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tortellini with peaches and ricotta cheese dollops in a bowl

Tortellini Pasta Salad with Grilled Peaches

This Tortellini Pasta Salad is made with fresh grilled summer peaches, crispy fried pancetta, a deliciously sweet and tart white balsamic vinaigrette and topped with chopped pistachios and dollops of ricotta cheese.

Course Salad
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 servings
Calories 730kcal


  • 20 oz. tortellini (fresh or dried)
  • 2-4 oz. ricotta cheese
  • 6 oz. pancetta, diced
  • 1/2 cup pistachios, chopped
  • 3 peaches, grilled and sliced

White Balsamic Vinaigrette:


  • Slice each peach in half and remove the pit. Heat a grill to medium heat (about 400 degrees) 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.
  • While pancetta is cooking, cook the pasta according to the package instructions. 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.



  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. Put as little or as much ricotta cheese as you'd like. The serving in the recipe is just a suggestion.
  3. You can use a flavored white balsamic vinegar to add extra oomph to your vinaigrette. I like using a grapefruit white balsamic vinegar personally. 
  4. Make sure the pancetta get nice and crisp - it works better in the salad is it is crispy. 
  5. While I love pistachios, you can substitute sunflower seeds, toasted chickpeas, or croutons to get the same crunchy texture.
  6. I recommend mixing the salad with your hands so you don't crush the peaches or tortellini. 


Calories: 730kcal | Carbohydrates: 66g | Protein: 22g | Fat: 43g | Saturated Fat: 10g | Cholesterol: 59mg | Sodium: 610mg | Potassium: 347mg | Fiber: 6g | Sugar: 23g | Vitamin A: 340IU | Vitamin C: 5.9mg | Calcium: 171mg | Iron: 3.4mg