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| Gluten Free Elbows Tomato & Mozzarella Pasta Salad |
"A delicious gluten free pasta salad with fresh oregano, yellow cherry tomatoes and baby mozzarella."
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
- 1/2 pound baby mozzarella balls, cubed
- 1 tablespoon chopped fresh oregano
- Salt and black pepper to taste
Instructions :
| Prep : 10M | Cook : 6M | Ready in : 25M |
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- 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.
- 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.
Notes :
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