barilla® gluten free elbows pasta salad with yellow cherry tomatoes, fresh oregano & baby mozzarella

barilla® gluten free elbows pasta salad with yellow cherry tomatoes, fresh oregano & baby mozzarella
  • 1 (12 ounce) box Barilla® Gluten Free Elbows
  • 7 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon brown mustard
  • 1 lemon, zested and juiced
  • Salt and black pepper to taste
  • 2 pints yellow cherry tomatoes, halved
  • 1/2 pound baby mozzarella balls, cubed
  • 1 tablespoon chopped fresh oregano


  1. Bring a large pot of water to a boil, season with salt.
  2. Cook pasta 1 minute less than package directions.
  3. Drain and toss pasta with 1 tablespoon of olive oil in a large mixing bowl.
  4. Place pasta on a sheet tray to cool down.
  5. Combine mustard with lemon juice and zest in a separate large mixing bowl.
  6. Drizzle in the remaining olive oil slowly to make a creamy dressing, season with salt and black pepper.
  7. Add pasta, tomatoes and mozzarella, stir to combine.
  8. Fold in the chopped oregano before serving.

08/27/2019
barilla® gluten free elbows pasta salad with yellow cherry tomatoes, fresh oregano & baby mozzarella, recipe PT15M PT1H 5 455 calories

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