Barilla® Gluten Free Elbows Pasta Salad with Yellow Cherry Tomatoes

Fresh Oregano & Baby Mozzarella

  • 491
  • 27g
    Total fat
  • 52g
    Total Carbohydrate
  • 14g
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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


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

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