Joanna Gaines Pasta Salad Recipe

Joanna Gaines Pasta Salad Recipe is made with tender pasta shapes, crisp bell peppers, thinly sliced zucchini, and juicy cherry tomatoes, all tossed in a tangy homemade red wine vinaigrette. The result is a vibrant, colorful dish with a perfect balance of savory olives, creamy mozzarella pearls, and fresh herbs. It is the ideal make-ahead side dish for summer barbecues or potlucks, as the flavors meld and improve significantly after marinating in the fridge.

Joanna Gaines Pasta Salad Recipe Ingredients

• The Pasta Salad:
  • 1 pound dried pasta (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 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)
• The Homemade Dressing:
  • 1/3 cup red wine vinegar (or white wine/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 Joanna Gaines Pasta Salad Recipe

1. Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook until tender, usually 6 to 10 minutes (refer to the package instructions). Drain the pasta and immediately rinse well under cold water to stop the cooking process and cool it down.
2. Whisk the dressing: While the pasta cooks, prepare the dressing in the bottom of a large mixing bowl. Whisk together the red wine vinegar, salt, pepper, oregano, pepperoncini juice (if using), and olive oil until fully blended and emulsified.
3. Toss and combine: Add the drained, cooled pasta to the bowl with the dressing and mix well to coat.
4. Add mix-ins: Stir in the sliced bell pepper, zucchini, tomatoes, green onions, pepperoncini, olives, Parmesan, mozzarella, and fresh herbs.
5. Season and chill: Taste the salad and adjust with more salt and pepper if needed. For the best results, cover and refrigerate for at least 30 minutes to allow the flavors to marry before serving.

Recipe Tips

• The Rinse Rule: Unlike hot pasta dishes where you want the starch, you must rinse pasta salad noodles under cold water. This stops the cooking immediately so they don’t get mushy and washes away excess starch that would make the salad sticky.
• The Marinate Mandate: This salad tastes infinitely better the next day. The dressing needs time to soak into the pasta and slightly soften the raw vegetables. If eating immediately, use a slightly more aggressive amount of salt.
• The Reserve Trick: Pasta acts like a sponge and will soak up the dressing while it sits in the fridge. Save about 2 tablespoons of the dressing (or make a little extra) to toss in right before serving to refresh the shine and flavor.
• Veggie Uniformity: Slice your zucchini and bell peppers into bite-sized pieces that match the size of your pasta noodles. This ensures you get a perfect ratio of pasta, cheese, and crunchy vegetable in every single forkful.

What To Serve With Joanna Gaines Pasta Salad Recipe

This Joanna Gaines Pasta Salad Recipe is a versatile side that brightens up any heavy main course. It pairs exceptionally well with grilled proteins like Grilled Chicken Thighs or classic Cheeseburgers, providing a fresh, acidic counterpoint to the smoky meat. For a vegetarian spread, serve it alongside Grilled Corn on the Cob and a platter of Deviled Eggs. It is also hearty enough to stand alone as a light lunch when accompanied by a slice of Crusty Focaccia or Garlic Bread.

How To Store Joanna Gaines Pasta Salad Recipe

• Refrigerate: Store the pasta salad in an airtight container in the refrigerator for 3 to 5 days. The vegetables will soften slightly over time, but the flavors will deepen.
• Refresh: Before serving leftovers, give the salad a good stir. If it looks dry, drizzle with a little extra olive oil or a splash of red wine vinegar to wake it up.

Joanna Gaines Pasta Salad Recipe Nutrition Facts

• Calories: 363 kcal
• Fat: 19.1g
• Carbohydrates: 36.6g
• Protein: 11.7g

Nutrition information is estimated per serving.

FAQs

Try More Recipes:

• Joanna Gaines Chicken Salad Recipe
• Joanna Gaines Chicken Parmesan Recipe
• Joanna Gaines Chicken Alfredo Recipe