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

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Ingredients

1 (12 ounce) box Barilla® Gluten Free Elbows
7 tablespoons extra-virgin olive oil, divided
1 teaspoon brown mustard
1 lemon, zested and juiced
Salt and black pepper to taste
2 pints yellow cherry tomatoes, halved
½ pound baby mozzarella balls, cubed
1 tablespoon chopped fresh oregano

Nutrition Info

488.8 calories
carbohydrate: 85.2 g
cholesterol: 14.7 mg
fat: 11.6 g
fiber: 2.3 g
protein: 10.8 g
saturatedFat: 3.5 g
servingSize: -
sodium: 74.7 mg
sugar: 0.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of water to a boil, season with salt.

  2. Cook pasta 1 minute less than package 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.

Recipe Yield

6 servings

Recipe Note

This delicious, gluten-free pasta salad with cherry tomatoes, fresh oregano, and mozzarella cheese is ready to serve in less than 30 minutes.

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