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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


  • 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


  • 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! 


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.