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

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.