- 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
- 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.