Barilla® Gluten Free Elbows Pasta Salad with Yellow Cherry Tomatoes

Fresh Oregano & Baby Mozzarella

Barilla Gluten Free Elbow Pasta

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Barilla Gluten Free Elbows Pasta

  • Prep
  • Cook
  • Skill

  • 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


  • Bring a large pot of water to a boil, season with salt.
  • Cook pasta 1 minute less than package 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.
  • Combine mustard with lemon juice and zest in a separate large mixing bowl.
  • Drizzle n 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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