I am gluten free AND allergic to almonds. It stinks. I know! This is why it is so important to me to provide easy gluten free recipes without tree nuts and this 15-minute gluten free pasta salad is one of them! Whenever I go to a backyard barbecue this is the salad I bring bevause I know I can eat it! Plus, no one ever knows it is a gluten free recipe!
This easy gluten free pasta salad recipe is perfect for summer parties and BBQs. This salad is made with SUPER simple ingredients. I hate having to hunt down 25 ingredients I’ve never heard of to make a simple pasta salad recipe. This pasta salad is ready in under 15 minutes, just like my italian hoagie dip which perfect for a summer bbq too!
This gluten-free pasta salad recipe is perfect as a main dish or as a side dish, just like my high protein gluten free pasta salad and my 15-minute pesto caprese salad.
why you’ll love this Gluten Free Pasta Salad recipe
- Plus, it’s a one-pan wonder! I just boil the tortellini, drain it, and assemble the salad right in the same pot! It doesn’t get any easier than that!
- Minimal cleanup means more time doing things you actually enjoy. I hate doing dishes so this is the ideal recipe.
- Pack it up for a picnic or potluck and no one even knows it is gluten free!
- Looking for a dairy-free recipe!? When I make this dairy free, I swap the mozzarella for crumbled tofu or dairy-free cheese shreds, and use plant-based milk in a homemade vinaigrette.
ingredients & substitutions
Tortellini: I use pre-cooked, gluten-free options for convenience. Spinach & ricotta or cheese fillings work well. You can also use your favorite brand of gluten-free pasta like lentil pasta. My favorite is jovial brown rice pasta. If you are not gluten free you can use regular pasta.
Cherry tomatoes: I like to add these for a sweet and juicy pop to this classic pasta salad. My mom always says cherry tomatoes are “like candy”, which I always roll my eyes at. I mean…they are sweet, but not THAT sweet!
Mozzarella balls: Chopped fresh mozzarella cheese or shredded cheese works too. For dairy-free, try crumbled tofu or vegan cheese shreds.
Red onion: Adds a bit of crunch and sharp flavor. Not a fan? Skip it, or use green onion for a milder bite.
Olive oil: Light and flavorful, the extra virgin olive oil keeps the salad from feeling heavy. I use any olive oil I have on hand, or I sub italian dressing. Feel free to use extra dressing if needed.
Herbs: Fresh parsley and basil is a great way to bring brightness to the salad. Don’t have them? Dried versions work in a pinch, or try other fresh herbs like oregano or thyme.
directions
Step 1
Cook the tortellini: Follow the package directions to cook the gluten-free tortellini. Drain and rinse with cold water to stop the cooking process. Let the tortellini cool completely.
Step 2
Prepare the vegetables and herbs: While the tortellini cools, halve or quarter the cherry tomatoes, depending on their size. Chop the fresh mozzarella balls, if using. Dice the red onion and mince the fresh parsley and basil.
Step 3
Assemble the salad: In a large bowl, combine the cooled tortellini, cherry tomatoes, mozzarella balls, red onion, parsley, basil, and oregano. Drizzle with olive oil and toss gently to coat all ingredients evenly.
Step 4
Season and serve: Season the easy gluten free pasta salad with salt and pepper to taste. Toss again and chill in the refrigerator for at least 30 minutes to allow the flavors to meld. Serve cold and enjoy!
expert tips & tricks
- For a richer flavor in the easy gluten free pasta salad, I like to use a flavored olive oil, like garlic or lemon infused! It gives it such an elevated flavor!
- I add a squeeze of fresh lemon juice for a brighter taste.
- If you don’t have fresh herbs, you can use 1 teaspoon each of dried parsley and basil.
- If you prefer a heartier salad, add cooked protein like grilled chicken or roasted vegetables. This makes it a full, well rounded whole meal.
- To make this gluten free pasta salad your own, feel free to add fresh basil, artichoke hearts, feta cheese, green onions, sun-dried tomatoes, snap peas, extra protein or garbanzo beans.
- For a low-carb easy gluten free pasta salad, I swap the tortellini for spiralized zucchini or low-carb shirataki noodles.
- For a vegan, gluten free pasta salad, I use crumbled tofu or a similar low-fat cheese alternative for a vegan easy gluten free pasta salad. Also use vegan tortillini for a vegan option.
how to serve, store and meal prep the 15-Minute Gluten Free Pasta Salad
Chill your assembled pasta salad in the fridge for at least 30 minutes to let the flavors meld. I always serve it cold. I serve alongside grilled chicken, roasted vegetables. For longer storage, I pack leftovers in airtight containers and store them in the fridge for up to 3 days. Freezing the salad isn’t recommended as the thawed texture of the tortellini and vegetables might become mushy. I do not ever freeze it.
For meal prep, I assemble the easy gluten free pasta salad individual portions in containers and store them in the fridge. You can reheat them quickly in the microwave on low power, but be sure to stir frequently and avoid overcooking to preserve the texture. Alternatively, I enjoy the salad chilled right from the fridge, making it a grab-and-go lunch option for busy weekdays.
you may also like
15-Minute Gluten Free Pasta Salad
Ingredients
- 3-4 cups cooked gluten-free tortellini spinach & ricotta, cheese, or your favorite flavor
- 1 cup cherry tomatoes halved or quartered
- 1 cup mozzarella balls mini or chopped fresh mozzarella
- 3 tablespoons diced red onion
- 4 tablespoons olive oil
- 2 tablespoons minced fresh parsley
- 2 tablespoons minced fresh basil
- 1 tablespoon dried oregano
- Salt and pepper to taste
Instructions
- Cook the tortellini: Follow the package instructions to cook the gluten-free tortellini. Drain and rinse with cold water to stop the cooking process. Let the tortellini cool completely.
- Prepare the vegetables and herbs: While the tortellini cools, halve or quarter the cherry tomatoes, depending on their size. Chop the fresh mozzarella balls, if using. Dice the red onion and mince the fresh parsley and basil.
- Assemble the salad: In a large bowl, combine the cooled tortellini, cherry tomatoes, mozzarella balls, red onion, parsley, basil, and oregano. Drizzle with olive oil and toss gently to coat all ingredients evenly.
- Season and serve: Season the salad with salt and pepper to taste. Toss again and chill in the refrigerator for at least 30 minutes to allow the flavors to meld. Serve cold and enjoy!
Leave a Reply