Barilla® Gluten Free Elbows Pasta Salad with Yellow Cherry Tomatoes, Fresh Oregano & Baby Mozzarella recipe
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- 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 caloriescarbohydrate: 85.2 gcholesterol: 14.7 mgfat: 11.6 gfiber: 2.3 gprotein: 10.8 gsaturatedFat: 3.5 gservingSize: -sodium: 74.7 mgsugar: 0.1 gtransFat: : -unsaturatedFat: : -
Directions Barilla® Gluten Free Elbows Pasta Salad with Yellow Cherry Tomatoes, Fresh Oregano & Baby Mozzarella
Directions
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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.