September 15, 2021

Gluten Free Pasta Salad (Nut Free/Vegetarian)

When I was in college I was addicted to this tortellini salad they had in a café on our campus. Literally I think I ate it at least 5 times a week. So when I found this Four Cheese Tortellini at Whole Foods I just KNEW I had to recreate it. This Gluten free tortellini pasta salad was a crowd pleaser! It has cherry tomatoes, mozzarella balls, olive oil and herbs all mixed with gluten free tortellin.

It takes about 10 minutes to make and I let it chill in the refrigerator for an hour before serving!

WHY YOU’LL LOVE THIS RECIPE

It takes about 10 minutes to make.

This gluten free pasta salad is gluten-free, vegetarian and nut free.

It has only 5 ingredients + herbs!

Its perfect as a side dish or to bring to a party!

Easy prep ahead of time! You can prep it up to 36 hours ahead of time and keep chilled.

INGREDIENTS & SUBSTITUTIONS

I used Four Cheese Tortellini I found at Whole Foods but you can use any other gluten-free tortellini or sub regular tortellini without a problem.

I use olive oil for flavoring. Unfortunately you cannot sub canola oil or vegetable oil because they have a different taste.

Option to add balsamic oil in addition to the olive oil for extra taste.

You can also sub balsamic vinaigrette if desired.

I used grape and cherry tomatoes but you can choose any tomatores you want. The key is just cutting the tomato into bite size pieces.

I used mozzerella balls but if you are vegan you can choose to sub vegan mozerella balls as well.

You can use fresh mozzerella from a block and cut it up into smaller cubes as well.

I would not use shredded mozerella because it is dryer and has less flavoring than fresh, moist mozzerella.

TASTE & TEXTURE

This gluten free pasta salad is covered with healthy olive oil and herbs giving it the perfect italian flavor.

Its best served chilled to keep the mozzerella balls cold.

HOW TO MAKE

DIRECTIONS

STEP 1

Fully cook the tortellini. Set aside to chill.

STEP 2

Dice the fresh herbs, cut the tomatoes in half and dice the red onion.

STEP 3

Combine herbs, tomatoes, onion and pasta in a bowl. Season with dried herbs, salt and pepper and top with olive oil. Do not add cheese until the end. 

STEP 4

Chill in refridgerator for 1 hour.

STEP 5

Add mozzarella balls and serve!

EXPERT TIPS & TRICKS

I used Four Cheese Tortellini I found at Whole Foods.

Its perfect to prep ahead of time! You can prep it up to 36 hours ahead of time and keep chilled.

HOW TO SERVE & STORE

I let it chill in the refrigerator for an hour before serving! This gluten free pasta salad is best served cold!

Leftover can be stored in the fridge in an airtight container for 3 days.

Gluten Free Pasta Salad

This Gluten free pasta salad was a crowd pleaser! It has cherry tomatoes, mozzarella balls, olive oil and herbs all mixed with gluten free tortellin.
Prep Time10 mins
Cook Time10 mins
Course: Salad, Side Dish
Cuisine: American
Keyword: gluten free, nut free, tree nut free, vegetarian
Servings: 8

Ingredients

  • 2 packages of gluten free tortellini I used @taste_republic Gluten Free Four Cheese Tortellini from @wholefoods
  • 1 cup cherry tomatoes
  • 1 cup mozzarella balls
  • 3 tbsp diced red onion
  • 4 tbsp olive oil
  • 2 tbsp minced fresh parsley
  • 2 tbsp minced fresh basil
  • 1 tbsp dried oregano
  • Salt + Pepper

Instructions

  • Fully cook the tortellini. Set aside to chill.
  • Dice the fresh herbs, cut the tomatoes in half and dice the red onion.
  • Combine herbs, tomatoes, onion and pasta in a bowl. Season with dried herbs, salt and pepper and top with olive oil. Do not add cheese until the end. 
  • Chill for 1 hour.
  • Add mozzarella balls and serve! 

Notes

I used Four Cheese Tortellini I found at Whole Foods but you can use any other gluten-free tortellini or sub regular tortellini without a problem.
I use olive oil for flavoring. Unfortunately you cannot sub canola oil or vegetable oil because they have a different taste.
Option to add balsamic oil in addition to the olive oil for extra taste.
You can also sub balsamic vinaigrette if desired.
I used grape and cherry tomatoes but you can choose any tomatores you want. The key is just cutting the tomato into bite size pieces.
I used mozzerella balls but if you are vegan you can choose to sub vegan mozerella balls as well.
You can use fresh mozzerella from a block and cut it up into smaller cubes as well.
I would not use shredded mozerella because it is dryer and has less flavoring than fresh, moist mozzerella.

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