Preheat your oven to 400°F. Line a baking sheet with parchment paper.

Lay prosciutto in a single layer on the baking sheet and bake for about 10-15 minutes until crispy.

In a large bowl, combine cooked tortellini, mozzarella balls, corn, diced peaches, sliced cherry tomatoes, and chopped basil.

Chop the baked prosciutto and add to the salad mixture.

In a glass measuring cup, whisk together olive oil, hot honey, Dijon mustard, red wine vinegar, minced garlic, salt, and pepper.

Pour the dressing over the salad and toss gently until well coated.

Serve immediately or chill in the refrigerator for 30 minutes before serving.