Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Slice the prosciutto and spread it on the sheet. Bake for 10 to 15 minutes until crispy.

Bring a large pot of salted water to a boil. Add the tortellini and cook for 3 to 5 minutes until they float. Drain and rinse under cold water, then set aside in a mixing bowl.

In the bowl with cooled tortellini, add mozzarella, corn, diced peaches, halved cherry tomatoes, and basil. Stir gently to combine.

In a glass measuring cup, whisk together olive oil, hot honey, mustard, vinegar, garlic, salt, and pepper until emulsified.

Pour the dressing over the salad and toss gently until everything is coated.

Fold in the crispy prosciutto pieces.

Cover and chill in the refrigerator for at least 30 minutes before serving.