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Tortellini Peach Salad

Tortellini Peach Salad
  • Duration
  • Cook Time
  • Prep Time
  • 6 ServingsServings


  • Dressing
  • 5 tbsp. white wine vinegar
  • 2 Tbsp. granulated sugar
  • 1 tbsp. chopped fresh basil leaves
  • 1 tsp. minced fresh thyme leaves
  • 1-1/2 tsp. minced garlic
  • 3/4 tsp. kosher or sea salt
  • 1/2 tsp. freshly ground black pepper
  • 1/4 c. canola oil
  • 1/4 c. extra virgin olive oilSalad
  • 1 pkg. (16 ounces) fresh or frozen cheese tortellini
  • 1 tsp. extra virgin olive oil
  • 1/3 c. chopped fresh Italian parsley
  • 1 c. sliced celery cut from tender inner stalks
  • 1/2 c. California golden raisins
  • 2 large fresh, ripe peaches



1 Dressing

2 In a blender, combine all the ingredients except the oils. Process on medium-high speed until smooth.

3 Scrape down the sides as necessary

4 With the speed reduced to medium-low, add the oils in a steady stream. Process until smooth. Set aside.

5 Salad

6 Cook the tortellini according to package instructions. Drain and rinse with cold water.

7  Shake dry and place in a mixing bowl. Toss with oil to prevent sticking. Mix in parsley, celery and raisins. Peel the peaches and cut into chunks slighly smaller than the tortellini.

8 Add to the salad and toss with the dressing. Salt and pepper to taste.

9 Place a piece of plastic wrap against the salad to help keep the peaches from browning.

10 Refrigerate for a few hours. Remove from the refrigerator about 20 minutes before serving.

Source: Chef Roy Harland and California Raisin Marketing Board