Ingredients25 m servings 585 cals
- 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.
Per Serving: 585 calories; 22 g fat; 87.2 g carbohydrates; 11.1 g protein; 15 mg cholesterol; 75 mg sodium. Full nutrition
ReviewsRead all reviews 5
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.
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...
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, beca...
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 l...