Barilla® Gluten Free Elbows Pasta Salad With Yellow Cherry Tomatoes, Fresh Oregano & Baby Mozzarella - cooking recipe

Ingredients

1 (12 ounce) box Barilla(R) 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
1/2 pound baby mozzarella balls, cubed
1 tablespoon chopped fresh oregano

Preparation

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.