Barilla Gluten Free Elbows Pasta Salad With Yellow Cherry Tomatoes Fresh Oregano Baby Mozzarella Food

GLUTEN FREE ELBOWS TOMATO & MOZZARELLA PASTA SALAD

Gluten Free Elbows Tomato & Mozzarella Pasta Salad image

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

Provided by Barilla

Categories Trusted Brands: Recipes and Tips Barilla Gluten Free

Time 25m

Yield 6

Number Of Ingredients 8

Ingredients

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
½ pound baby mozzarella balls, cubed
1 tablespoon chopped fresh oregano
Salt and black pepper to taste

Steps:

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.

Nutrition Facts : Calories 585.3 calories, Carbohydrate 87.2 g, Cholesterol 14.7 mg, Fat 22 g, Fiber 3.2 g, Protein 11.1 g, SaturatedFat 4.9 g, Sodium 75.3 mg, Sugar 0.1 g

BARILLA® GLUTEN FREE ELBOWS PASTA SALAD WITH BASIL PESTO, EGGPLANT & PARMIGIANO CHEESE

Barilla® Gluten Free Elbows Pasta Salad with Basil Pesto, Eggplant & Parmigiano Cheese image

Elbow pasta is tossed with homemade basil pesto, roasted eggplant, and lemon juice then topped with shredded Parmigiano cheese.

Provided by Barilla Canada

Categories Trusted Brands: Recipes and Tips Barilla Canada

Time 30m

Yield 6

Number Of Ingredients 9

Ingredients

1 (12 ounce) box Barilla® Gluten Free Elbows
8 tablespoons extra-virgin olive oil, divided
1 small eggplant, diced
1 bunch fresh basil, chopped
¼ cup pine nuts, toasted
3 ice cubes
1 lemon, juiced
½ cup shredded Parmigiano-Reggiano cheese
Salt and black pepper to taste

Steps:

Preheat oven to 425 degrees F (215 C).
Bring a large pot of water to a boil, season with salt.
Cook pasta 1 minute less than package directions.
Drain pasta and toss with 1 tablespoon of olive oil in a large mixing bowl.
Place pasta on a sheet tray to cool down.
Season eggplant with 1 tablespoon of olive oil, add salt and pepper to taste.
Roast eggplant in the oven for about 10 minutes, or until golden brown, then remove from the oven and cool down.
Combine basil, pine nuts, salt and pepper in a blender, pulse for 5 seconds.
Drizzle in remaining 6 tablespoons olive oil then add ice cubes and puree.
Remove pesto from the blender and transfer to a large bowl.
Add lemon juice, pasta, and eggplant to pesto, toss to combine.
Top with shredded Parmigiano cheese before serving.

Nutrition Facts : Calories 499.8 calories, Carbohydrate 86.3 g, Cholesterol 4.8 mg, Fat 13 g, Fiber 4.4 g, Protein 11.7 g, SaturatedFat 2.5 g, Sodium 141.7 mg, Sugar 1.5 g