Lunch Recipes

Colorful Summer Tortellini Salad

August 27, 2018

summer tortellini salad

Once you taste Nuovo Pasta, you’ll want bite after bite. This Colorful Summer Tortellini Salad is the ideal side for a casual yet elegant gathering.

Total Time: 15 minutes


  • 2 packages (1 pound) Nuovo Pasta tortellini, cooked according to package's instructions + a drizzle of an olive oil
  • 1.5 cups rainbow cherry tomatoes, halved
  • 1 cup kale, chopped
  • 1/4 cup red onion, thinly sliced
  • 1 ripe peach, cubed
  • salt and black pepper, to taste

Pan "roasted corn":

  • 1/3 cup organic corn
  • 1 tsp oil of choice
  • salt, to taste


  • 1/2 cup extra virgin olive oil
  • 2 tbsp apple cider vinegar
  • 2 tsp male syrup
  • 1 tsp dijon mustard
  • 1/2 tsp oregano
  • 1/4 tsp garlic powder
  • 1/2 tsp salt, or to taste
  • black pepper, to taste


  1. Cook the tortellini according to package's instructions. Once cooked, dry and rinse with a cold water. Drizzle with an olive oil and lightly coat the tortellini (to prevent from sticking). Let it cool.
  2. On a small pan, preheat an oil. Add corn along with salt. Cook until corn is golden and beginning to brown (around 5 minutes).
  3. For the dressing, combine all ingredients in a jar and shake well. Set aside.
  4. In a large bowl, place tortellini, halved rainbow cherry tomatoes, chopped kale, onion and cubed peach.
  5. Pour desired amount of dressing over the top, then toss to combine.
  6. Serve immediately or cover and refrigerate up to one day.

Recipe courtesy @nateats.