A delicious gluten free pasta salad with fresh oregano, yellow cherry tomatoes and baby mozzarella.

Barilla
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

585 calories; 22 g total fat; 15 mg cholesterol; 75 mg sodium. 87.2 g carbohydrates; 11.1 g protein; Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/24/2016
This is a nice light and refreshing pasta. The elbows really hold up and this is very rare with gluten free pasta. I added an avocado for color. Read More
5 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/24/2016
This is a nice light and refreshing pasta. The elbows really hold up and this is very rare with gluten free pasta. I added an avocado for color. Read More
Rating: 4 stars
03/24/2016
This is a nice light and refreshing pasta. The elbows really hold up and this is very rare with gluten free pasta. I added an avocado for color. Read More
Rating: 4 stars
03/08/2016
I liked this. I have tried other brands of gluten free pasta and havent been a real fan of it. This tasted very similar to flour based pasta hot off the stove. I did use gluten free rotini because I coudnt find the elbows. The shape held onto the oil dressing nicely anyway. I cooked it until the softness I like. I used safflower oil for the olive oil as it is what I have 2 tblsp of lemon juice and no zest kosher salt and pepper 1 tsp of dried oregano for the fresh pearl sized mozzarella 10.5 oz pack of the yellow tomatoes quartered and a basic brown mustard without horseradish to keep it mild. This was easy to make and looked fresh. It would work well for a summer salad with other add-ins in particularly for those that cant eat wheat products. Note though as another mentioned it does soak up the dressing overnight. I would consider making extra dressing if re-serving the next day as leftovers. Read More
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Rating: 5 stars
03/06/2016
My husband and I really enjoyed the recipe. I recommend using the mozzarella balls and not other kinds of cheese. The mozzarella really gives it good flavor. I highly recommend using a small lemon a large lemon would be too strong. The only changes I made was to not put the pasta on a baking sheet. I just put it in the mixing bowl after draining water off and rinsing it just a bit. Also I mixed the dressing in my blender. It would be a great dish for a potluck. The Barilla Gluten Free noodles tasted just like regular pasta and I couldn't tell the difference. Read More
Rating: 4 stars
03/14/2016
This is a nice pasta salad but not a favorite I would love to add more to it. I used Penne because that is what I could find but would not do it again. The penne does not hold up as well as the elbows. Gluten free pasta's are very absorbent so I would make up extra of the dressing. Read More
Rating: 4 stars
02/12/2016
I liked this pasta salad. The taste of the Barilla Gluten Free noodles were just the same as the regular wheat noodles. The pasta didn't get mushy. I did add some cubed mild cheddar cheese garlic finely minced dried basil and a smidge of dried oregano. Next time I make this recipe I might try using a red wine vinaigrette because after refrigerating the pasta salad overnight the pasta was hard. I think it was due to using the olive oil. Read More
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