Gluten Free Elbows Tomato & Mozzarella Pasta Salad 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, juiced and zested
2 pints yellow cherry tomatoes, halved
½ pound baby mozzarella balls, cubed
1 tablespoon chopped fresh oregano
Salt and black pepper to taste

Nutrition Info

585.3 calories
carbohydrate: 87.2 g
cholesterol: 14.7 mg
fat: 22 g
fiber: 3.2 g
protein: 11.1 g
saturatedFat: 4.9 g
servingSize: -
sodium: 75.3 mg
sugar: 0.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of water to a boil, season with salt. Cook pasta 1 minute less than packaged 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.

  2. 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.

  3. Fold in the chopped oregano before serving.

Recipe Yield

6 servings

Recipe Note

A delicious gluten free pasta salad with fresh oregano, yellow cherry tomatoes and baby mozzarella.

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