Barilla® Gluten Free Elbows Pasta Salad

with Yellow Cherry Tomatoes, Fresh Oregano & Baby Mozzarella

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Ingredients for 6 people

  • 1 box Barilla® Gluten Free Elbows
  • 7 tablespoons (105mL) extra virgin olive oil divided
  • 1 teaspoon (5mL) brown mustard
  • 1 lemon juiced and zested
  • 2 pints yellow cherry tomatoes halved
  • ½ pound (454 g) baby mozzarella cubed
  • 1 tablespoon (15mL) oregano chopped
  • salt and black pepper to taste
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  • 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 (15 mL) of olive oil in a large mixing bowl

  • PLACE pasta on a sheet tray to cool down

  • 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
  • FOLD in the chopped oregano before serving

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