Joanna Gaines Greek Pasta Salad Recipe
The Joanna Gaines Greek Pasta Salad Recipe is fresh, colorful and perfect for summer meals.
Ingredients
For the Salad:
- 3 cups cooked pasta rotini or penne
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1/2 cup red onion finely chopped
- 1/2 cup Kalamata olives pitted and sliced
- 1 cup feta cheese crumbled
- 1/4 cup fresh parsley chopped
For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- 1 clove garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
Cook the Pasta
- Boil pasta according to package instructions until al dente. Drain and rinse under cold water.
Prepare the Vegetables
- Wash and dice cucumbers, halve cherry tomatoes, chop red onion, slice olives and chop parsley.
Make the Dressing
- In a small bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt and black pepper.
Combine Salad Ingredients
- In a large bowl, combine cooked pasta, vegetables, olives and parsley. Toss gently to mix evenly.
Add Feta Cheese
- Sprinkle crumbled feta over the salad and fold it in carefully to keep pieces intact.
Pour Dressing
- Drizzle the dressing over the pasta salad. Toss gently to coat everything evenly.
Chill the Salad
- Cover the bowl and refrigerate for at least 30 minutes before serving. This helps flavors meld.
Taste and Adjust
- Before serving, taste and adjust salt, pepper or lemon juice if needed.
Serve the Salad
- Scoop portions onto plates or a serving bowl. Garnish with extra parsley if desired.
Enjoy Your Meal
- Serve as a side dish for BBQ, grilled meats or a light lunch.
Notes
- Use rotini or penne pasta for best texture.
- Add bell peppers or artichoke hearts for extra flavor.
- Substitute feta with goat cheese for a creamier option.
- Use fresh oregano if available for brighter taste.
- Add a pinch of red pepper flakes for subtle heat.
- Toss salad gently to avoid breaking feta or tomatoes.
- Chill for a few hours for a richer flavor blend.