Joanna Gaines Pasta Salad​

This delicious pasta salad by Joanna Gaines is a quick, easy, and nutritious meal that’s perfect for any occasion. Packed with creamy mozzarella, crispy veggies, and a tangy homemade dressing, it’s endlessly versatile—you can mix and match with whatever ingredients you have on hand. Ideal for picnics, potlucks, or a simple weekday lunch!

Recipe Ingredients:

Pasta Salad

• 1 pound dried pasta like fusilli, penne, rotini or farfalle
• 1 cup sliced bell pepper, 1 medium
• 1 cup thinly sliced zucchini , 1/2 medium
• 1 cup halved cherry tomatoes
• 1/3 cup thinly sliced green onions, 5 to 6 green onions
• 1/4 cup sliced pepperoncini or banana peppers, optional
• 1 cup (4 ounces) halved mixed olives
• 1 cup (2 ounces) grated parmesan cheese or other hard cheese
• 1 cup (6 ounces) fresh mozzarella balls, chopped
• 1/3 cup fresh parsley or basil, optional

Homemade Dressing

• 1/3 cup red wine vinegar, white wine vinegar, or champagne vinegar
• 1/2 teaspoon fine sea salt, plus more to taste
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon dried oregano
• 2 to 3 tablespoons juice from pepperoncini jar, optional
• 1/2 cup extra-virgin olive oil

How To Make Pasta Salad Recipe​?

1. Cook the Pasta: Bring a large pot of salted water to a boil, add the pasta, and cook for 6–10 minutes until tender (check package instructions). Drain and rinse under cold water.
2. Make the Dressing: In a large bowl, whisk together the vinegar, salt, pepper, oregano, and optional pepperoncini juice. Gradually whisk in the olive oil until well blended.
3. Combine Salad Ingredients: Add the cooked pasta to the bowl with the dressing and toss to coat. Stir in the bell pepper, zucchini, cherry tomatoes, green onions, pepperoncini (if using), olives, Parmesan, mozzarella, and optional herbs.
4. Chill and Serve: Taste and adjust the seasoning with salt and pepper as needed. For best flavor, cover and refrigerate for at least 30 minutes or up to 5 days before serving.

Recipe Tips:

• Cook Pasta Al Dente: Boil the pasta just until it’s firm to the bite. Overcooked pasta will become mushy after absorbing the dressing.
• Rinse Pasta with Cold Water: After draining, rinse the pasta under cold water to stop the cooking process and keep it from sticking together.
• Use Fresh Ingredients: For the best flavor, use fresh vegetables, high-quality cheese, and good olive oil in the dressing.
• Chill Before Serving: Let the salad rest in the fridge for at least 30 minutes to allow the flavors to blend and develop fully.
• Adjust Seasoning Last: Taste the salad after it’s chilled and adjust with extra salt, pepper, or dressing if needed, as flavors can mellow in the fridge.

How To Store Leftovers?

Let the leftover pasta salad cool to room temperature first. Then, transfer it to an airtight container and refrigerate for up to 5 days. Stir before serving to redistribute the dressing.

Nutrition Facts

• Calories: 407
• Total Fat: 24 g
• Saturated Fat: 5.9 g
• Cholesterol: 24 mg
• Sodium: 708 mg
• Potassium: 244 mg
• Total Carbohydrate: 35 g
• Dietary Fiber: 3.1 g
• Sugars: 3 g
• Protein: 12 g

Check out More Recipes:

• Joanna Gaines Coleslaw​
• Joanna Gaines French Onion Dip​
• Joanna Gaines Cilantro Lime Rice​
• Joanna Gaines Deviled Eggs​