Gluten Free Elbows Tomato & Mozzarella Pasta Salad

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


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

05/24/2018
Gluten Free Elbows Tomato & Mozzarella Pasta Salad, recipe PT15M PT1H 5 455 calories

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