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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: : -

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 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.

6 servings

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