Olive Garden Pasta Salad
Get ready to enjoy a refreshing and delicious bowl of Olive Garden Pasta Salad! This copycat version tastes just like the one you love from the restaurant—tangy, creamy, crisp, and loaded with flavor in every bite.
This Olive Garden Pasta Salad brings back so many memories of family summer cookouts and warm-weather gatherings.
I first tried this salad at a friend’s birthday BBQ, and instantly fell in love with its zesty dressing and the crunchy textures of fresh veggies.
It became a must-have in our home. Now, every time I make it, it feels like a celebration in a bowl.
Why you’ll love this
- Restaurant-quality at home – Tastes just like Olive Garden’s famous pasta salad without the price tag.
- Perfect make-ahead meal – Even tastier the next day, making it ideal for meal prep or events.
- Customizable & family-friendly – Easily adapt to what you have on hand or your favorite add-ins.
- Quick & easy to make – Comes together in under 30 minutes with minimal prep work.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Cuisines: American, Italian-Inspired
Servings: 6
Estimated Cost: $10
Equipment:
- Large mixing bowl
- Medium saucepan
- Knife and cutting board
- Colander
- Measuring cups and spoons
- Whisk
Ingredients
- 3 cups rotini pasta (or any short pasta)
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1 cup cucumber, sliced and quartered
- 1/2 cup black olives, sliced
- 1 cup shredded carrots
- 1/2 cup pepperoncini slices
- 1 cup Olive Garden Signature Italian Dressing (or similar zesty Italian dressing)
- 1/2 cup grated parmesan cheese (optional, can omit for dairy-free)
- Salt and black pepper, to taste
Step-by-Step Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking.
- Prep the veggies: While the pasta cooks, chop and prepare all your fresh ingredients—slice cherry tomatoes, onions, cucumber, olives, and carrots.
- Combine ingredients: In a large bowl, add cooked and cooled pasta, prepared veggies, pepperoncini, and olives.
- Dress and toss: Pour in the Italian dressing and toss well to coat everything evenly. Add grated parmesan if using.
- Chill and serve: For best flavor, refrigerate for at least 30 minutes before serving. Stir again and adjust seasoning with salt and pepper if needed.
Tips for Success
- Rinse the pasta: Always rinse pasta under cold water after cooking to cool it quickly and prevent sticking.
- Use fresh dressing: A high-quality or homemade Italian dressing makes a huge difference in flavor.
- Add protein: Turn it into a meal by adding grilled chicken, salami, or chickpeas.
- Make ahead: This salad tastes even better after sitting in the fridge for a few hours.
Nutrition Facts
Per Serving (Approximate)
- Calories: 320
- Protein: 8g
- Carbohydrates: 35g
- Fat: 18g
- Fiber: 3g
- Sugar: 4g
- Sodium: 620mg
Olive Garden Pasta Salad
Ingredients
- 3 cups rotini pasta or any short pasta
- 1 cup cherry tomatoes halved
- ½ cup red onion thinly sliced
- 1 cup cucumber sliced and quartered
- ½ cup black olives sliced
- 1 cup shredded carrots
- ½ cup pepperoncini slices
- 1 cup Olive Garden Signature Italian Dressing or similar zesty Italian dressing
- ½ cup grated parmesan cheese optional, can omit for dairy-free
- Salt and black pepper to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking.
- Prep the veggies: While the pasta cooks, chop and prepare all your fresh ingredients—slice cherry tomatoes, onions, cucumber, olives, and carrots.
- Combine ingredients: In a large bowl, add cooked and cooled pasta, prepared veggies, pepperoncini, and olives.
- Dress and toss: Pour in the Italian dressing and toss well to coat everything evenly. Add grated parmesan if using.
- Chill and serve: For best flavor, refrigerate for at least 30 minutes before serving. Stir again and adjust seasoning with salt and pepper if needed.
Notes
- Rinse the pasta: Always rinse pasta under cold water after cooking to cool it quickly and prevent sticking.
- Use fresh dressing: A high-quality or homemade Italian dressing makes a huge difference in flavor.
- Add protein: Turn it into a meal by adding grilled chicken, salami, or chickpeas.
- Make ahead: This salad tastes even better after sitting in the fridge for a few hours.
Common Questions
1. Can I make this pasta salad the night before?
Yes! In fact, it tastes even better the next day as the flavors have more time to meld.
2. What can I use instead of Olive Garden dressing?
Any zesty Italian or vinaigrette-style dressing works well. You can also make your own with olive oil, vinegar, herbs, and garlic.
3. How long does pasta salad last in the fridge?
It stays fresh for up to 4 days when stored in an airtight container in the refrigerator.
4. Is it possible to make this gluten-free?
Absolutely! Just use gluten-free pasta and double-check that your dressing and other ingredients are certified gluten-free.
Whether you’re hosting a BBQ, prepping lunch for the week, or just craving something light and flavorful, this Olive Garden Pasta Salad is a crowd-pleaser every time.
I hope it brings as much joy to your table as it does to ours—happy cooking and wishing you delicious days ahead!
