Gluten-Free Tortellini Pasta Salad
Bright, colorful, and bursting with Mediterranean-inspired flavors, this Gluten-Free Tortellini Pasta Salad is the perfect dish for lunch, picnics, or light dinners! Tender gluten-free tortellini pairs beautifully with fresh veggies like cherry tomatoes, cucumber, and spinach, while black olives and red onion add a savory bite. A tangy homemade dressing made with olive oil, red wine vinegar, lemon juice, and a touch of Dijon mustard ties the whole dish together. Optional feta cheese provides a creamy finish, while it's easy to make dairy-free if needed. Quick to prepare and irresistibly fresh, this chilled pasta salad is ideal for gluten-free diets while offering a refreshing take on traditional tortellini pasta salad.
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Recipe Information
Ingredients
- 12 ounces Gluten-free tortellini
- 1.5 cups Cherry tomatoes, halved
- 1 medium Cucumber, diced
- 0.75 cups Black olives, sliced
- 0.25 cups Red onion, finely diced
- 1 cup Baby spinach, chopped
- 0.5 cups Feta cheese (optional, omit for dairy-free)
- 0.25 cups Olive oil
- 2 tablespoons Red wine vinegar
- 1 tablespoon Lemon juice
- 1 teaspoon Dijon mustard
- 1 clove Garlic, minced
- 1 teaspoon Dried oregano
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Bring a large pot of water to a boil. Cook the gluten-free tortellini according to package instructions, being careful not to overcook to prevent them from breaking apart.
While the tortellini cooks, prepare the vegetables by halving the cherry tomatoes, dicing the cucumber, slicing the black olives, and finely dicing the red onion. Roughly chop the baby spinach and set all vegetables aside.
Once the tortellini is cooked, drain it and rinse under cold water to cool. Drizzle lightly with olive oil to prevent sticking, then set aside to cool completely.
In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, oregano, salt, and black pepper to create the dressing.
In a large mixing bowl, combine the cooled tortellini, prepared vegetables, and feta cheese (if using). Toss gently to combine.
Pour the dressing over the salad and toss again until everything is evenly coated. Adjust seasoning with additional salt and pepper if needed.
Refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Nutrition Facts
Calories |
492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.7 g | 37% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 1184 mg | 51% | |
| Total Carbohydrate | 49.8 g | 18% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 6.5 g | ||
| Protein | 13.3 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 228 mg | 18% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 570 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
