Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Bake prosciutto slices on the prepared baking sheet for 10-15 minutes until crispy, then cool and chop.

Cook tortellini in salted boiling water according to package instructions (2-4 minutes), then drain and rinse under cold water.

In a mixing bowl, combine cooled tortellini, diced mozzarella, corn, diced peaches, halved cherry tomatoes, and chopped basil, and toss gently.

Fold in the cooled, chopped prosciutto into the tortellini mixture.

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

Drizzle the dressing over the salad mixture and toss gently to evenly coat.

Chill the salad in the refrigerator for at least one hour before serving, or serve immediately at room temperature.