Olive Garden Pasta Salad
This Olive Garden Pasta Salad is a vibrant, creamy side dish featuring perfectly cooked rotini pasta, fresh vegetables, savory olives, and tangy Italian dressing. With a delicious blend of textures and flavors, this salad makes the perfect accompaniment to any meal, or it can stand alone as a light lunch or dinner. Easy to make and customize, this recipe is sure to be a crowd favorite!
Equipment
- 1 Large Pot (for cooking pasta)
- 1 colander (for draining pasta)
- 1 Large Mixing Bowl (for tossing salad)
- 1 Whisk (for making the dressing)
- 1 Knife (for chopping vegetables)
- 1 Cutting Board (for chopping vegetables)
- 1 Serving Spoon (for serving)
Ingredients
- 8 oz rotini pasta or bowtie pasta
- 1 cup cherry tomatoes halved
- 1 cup cucumber sliced
- 1/2 cup red onion thinly sliced
- 1/4 cup pepperoncini sliced
- 1/4 cup black olives sliced
- 1/2 cup parmesan cheese grated (or mozzarella for a creamier version)
- 1/2 cup Italian dressing store-bought or homemade
- 1/4 cup mayonnaise optional, for a creamier version
- 1 tsp Italian seasoning
- 1/4 tsp garlic powder
- Salt and pepper to taste
- 1 tbsp fresh parsley chopped (for garnish)
Instructions
Cook the Pasta:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente (usually 8-10 minutes). Drain and rinse under cold water to cool it down. Set aside.
Prepare the Vegetables:
- While the pasta is cooking, chop the cherry tomatoes, cucumber, red onion, pepperoncini, and olives. Set them aside in a large mixing bowl.
Make the Dressing:
- In a separate bowl, whisk together the Italian dressing, mayonnaise (optional), Italian seasoning, garlic powder, salt, and pepper. Taste and adjust the seasoning as needed.
Combine the Salad:
- Once the pasta is cooled, add it to the large mixing bowl with the vegetables. Pour the dressing over the salad and toss gently to combine. Add the grated parmesan cheese and toss again until everything is evenly coated.
Chill and Serve:
- Cover the salad and refrigerate for at least 2 hours (overnight for best results). Before serving, give it a final toss and garnish with fresh parsley.
Notes
- Chilling Time: The salad tastes even better after chilling, as the flavors have time to meld together. For optimal taste, prepare it a few hours in advance or the night before.
- Vegetable Variations: Feel free to swap or add other vegetables like bell peppers, artichoke hearts, or sweet corn.
- Make Ahead: This pasta salad keeps well in the fridge for up to 3-4 days. Just refresh with a little extra dressing if needed.
- Vegan Option: Use a vegan mayo and dairy-free cheese to make this recipe vegan-friendly.
- Gluten-Free Option: Substitute the pasta with gluten-free pasta for a gluten-free version.