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Barilla® Gluten Free Elbows Pasta Salad with Yellow Cherry Tomatoes, Fresh Oregano & Baby Mozzarell


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Barilla® Gluten Free Elbows Pasta Salad with Yellow Cherry Tomatoes, Fresh Oregano & Baby Mozzarell
PREPARATION TIME
25 minutes

DIFFICULTY
Medium

TYPE
Summer Pasta Salad


TYPE OF RECIPE
Vegetarian


Ingredients for 6 people


1 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
½ pound baby mozzarella cubed
1 tablespoon oregano chopped
salt and black pepper to taste



Preparation 10 minutes preparation + 15 minutes cooking
1. BRING a large pot of water to a boil, season with salt

2. COOK pasta 1 minute less than packaged 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