Skip to main content

Barilla® Gluten Free Elbows

Pasta Salad with Yellow Cherry Tomatoes, Fresh Oregano & Baby Mozzarella

  • Prep
  • Cook
  • Skill


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 packaged 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 in 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

cookies used in our website

This website uses cookies to send you adverts and services in line with your preferences. If you want to find out more or block out all or some of the cookies click hereBy closing this banner, scrolling down the page or clicking on any item in it you are accepting the use of cookies.

Find out more Find out more about our cookies