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

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

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

Cooking 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.

Nutrition Facts

• calories488.8
• carbohydrateContent85.2 g
• cholesterolContent14.7 mg
• fatContent11.6 g
• fiberContent2.3 g
• proteinContent10.8 g
• saturatedFatContent3.5 g
• sodiumContent74.7 mg
• sugarContent0.1 g