In a blender, combine the white wine, sugar, basil, thyme, garlic, kosher salt and black pepper.
Process on medium-high speed until smooth, scraping down the sides as necessary. With the speed reduced to medium-low, add canola and olive oil in a steady stream. Process until smooth and set aside.
Bring a large pot of water to a boil and cook tortellini according to package instructions. Drain cooked tortellini and rinse with cold water. Shake dry and place in mixing bowl.
Toss tortellini with 1 teaspoon of olive oil to prevent it from sticking.
Peel the peaches and cut into chunks slightly smaller than the tortellini.
Add the peaches, parsley, pecans and raisins to the bowl - add the dressing and toss the salad to combine.
Place a piece of plastic wrap against the salad to help keep the peaches from browning. Refrigerate for a few hours; remove from refrigerator 20 minutes before serving.
