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.
Servings 6
Calories 320kcal
Cost $12
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.