Go Back

Easy Gluten Free Pasta Salad (Nut free, Vegetarian)

This easy gluten free pasta salad recipe is perfect for warm summer days and is made with simple ingredients. Pre-cooked ingredients like gluten-free tortellini and mozzarella balls minimize prep time. Simply halve your cherry tomatoes (quarter if they're large), chop the red onion (if you're feeling ambitious), and everything gets tossed together in one bowl. Dinner's ready in under 15 minutes, leaving you more time to relax or tackle other tasks. This classic italian pasta salad is also a perfect side dish or the perfect easy recipe for a summer picnic or summer bbq. This gluten-free pasta salad recipe is perfect as a main dish or as a side dish in place of a macaroni salad.
This recipe is gluten free, nut free and vegetarian. It can be made low fat, dairy free or vegan. 
Prep Time10 minutes
Cook Time20 minutes
Servings: 8 servings

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!