Olive Garden Pasta Salad Recipe

Introduction

Olive Garden Pasta Salad is a creamy, tangy, and fresh dish that’s perfect for summer gatherings or a light meal. This colorful salad combines tender rotini pasta with crisp vegetables, savory cheeses, and a zesty Italian dressing. It’s easy to make and sure to impress your family and friends.

Ingredients

• 1 lb rotini pasta
• 1/2 cup red onion, diced
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 cup black olives, sliced
• 1/2 cup green olives, sliced
• 1/2 cup bell pepper, diced
• 1/2 cup shredded mozzarella cheese
• 1/2 cup grated parmesan cheese
• 1/2 cup Italian dressing
• 1/4 cup mayonnaise
• 1 tablespoon red wine vinegar
• Salt and pepper to taste

Instructions

1. Step 1: Cook the rotini pasta according to the package instructions until al dente. Drain and rinse under cold water to cool the pasta and stop the cooking process.
2. Step 2: In a large bowl, combine the cooked pasta, diced red onion, halved cherry tomatoes, diced cucumber, black olives, green olives, and diced bell pepper.
3. Step 3: In a small bowl, whisk together the Italian dressing, mayonnaise, and red wine vinegar until smooth.
4. Step 4: Pour the dressing over the pasta and vegetables. Toss gently to coat everything evenly.
5. Step 5: Stir in the shredded mozzarella and grated parmesan cheese. Season with salt and pepper to taste.
6. Step 6: Refrigerate the pasta salad for at least 30 minutes before serving to allow flavors to meld and chill the dish thoroughly.

Tips & Variations

• Cook pasta al dente to prevent it from becoming mushy in the salad.
• Rinse pasta with cold water to keep it firm and help the dressing stick better.
• Feel free to add fresh herbs like basil, oregano, or parsley for extra flavor.
• Customize the veggies by including shredded carrots, spinach, or broccoli based on your preference.
• For a protein boost, add grilled chicken or turkey to make it a more filling meal.
• Use gluten-free pasta or vegan cheese options to suit dietary needs.
• Make your own Italian dressing for a fresher taste or adjust vinegar for tanginess.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3-4 days. The flavors will improve as it chills. When ready to serve, stir gently and enjoy cold. If needed, you can let it sit at room temperature for a few minutes before serving, but avoid reheating as this salad is best served chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Olive Garden Pasta Salad ahead of time?

Yes, this salad can be made several hours or even a day ahead. In fact, chilling it allows the flavors to blend nicely. Just keep it refrigerated and toss gently before serving.

What type of pasta works best for this salad?

Rotini is ideal because its twists hold the dressing well, but you can also use fusilli or any short pasta that maintains its shape and texture when chilled.

Olive Garden Pasta Salad Recipe

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4.9 from 134 reviews

Olive Garden Pasta Salad is a fresh, creamy, and tangy dish combining rotini pasta with a colorful mix of vegetables, black and green olives, mozzarella and parmesan cheese, all tossed in a zesty Italian dressing with mayonnaise and red wine vinegar. Perfect for summer gatherings, potlucks, or as a light meal, this salad offers a delightful balance of flavors and textures that please a wide variety of palates.

• Author: Rami
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 6 servings 1x
• Category: Pasta Salad
• Method: Boiling and No-Cook
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Pasta

• 1 lb rotini pasta

Vegetables

• 1/2 cup red onion, diced
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 cup black olives, sliced
• 1/2 cup green olives, sliced
• 1/2 cup bell pepper, diced

Cheese

• 1/2 cup shredded mozzarella cheese
• 1/2 cup grated parmesan cheese

Dressing

• 1/2 cup Italian dressing
• 1/4 cup mayonnaise
• 1 tablespoon red wine vinegar
• Salt and pepper to taste

Instructions

1. Cook Pasta: Cook the rotini pasta according to the package instructions until al dente. Drain the pasta, then rinse it with cold water to cool it quickly and prevent overcooking.
2. Combine Vegetables and Pasta: In a large bowl, combine the cooked and cooled pasta with diced red onion, halved cherry tomatoes, diced cucumber, sliced black olives, sliced green olives, and diced bell pepper.
3. Prepare Dressing: In a separate small bowl, whisk together the Italian dressing, mayonnaise, and red wine vinegar until the mixture is smooth and well combined.
4. Toss Salad: Pour the prepared dressing over the pasta and vegetables. Toss everything together until the pasta and vegetables are evenly coated with the dressing.
5. Add Cheese and Season: Stir in the shredded mozzarella and grated parmesan cheese. Season with salt and pepper to taste, adjusting flavor as needed.
6. Chill: Refrigerate the pasta salad for at least 30 minutes before serving to allow the flavors to meld and the salad to become refreshingly cold.

Notes

• Do not overcook the pasta to ensure it remains firm and holds up well with the dressing.
• Rinsing pasta with cold water after cooking helps maintain texture and promotes better dressing adhesion.
• Chilling the salad for at least 30 minutes enhances flavor melding and refreshes the dish.
• Feel free to add fresh herbs like basil, oregano, or parsley for extra aroma and taste.
• Customize the vegetables by adding or substituting with shredded carrots, spinach, or broccoli.
• You can make this salad gluten-free by using gluten-free pasta or dairy-free by omitting cheese or using vegan alternatives.
• Use quality Italian dressing or make your own for best flavor.

Keywords: Olive Garden pasta salad, rotini pasta salad, Italian pasta salad, creamy pasta salad, summer pasta salad, easy pasta salad, potluck recipe, pasta salad with olives and cheese