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

• 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

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.

barillauae, extravirgin olive oil, brown mustard, lemon, salt, tomatoes, mozzarella, fresh oregano

Taken from www.allrecipes.com/recipe/258008/barilla-gluten-free-elbows-pasta-salad-with-yellow-cherry-tomatoes-fresh-oregano-baby-mozzarella/ (may not work)