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Tasty Olive Garden Pasta Salad

Category: Satisfying Main Dishes for Every Occasion

Give this colorful pasta bowl a try if you want something easy and loaded with classic Italian-American touches. Rotini curls trap juicy cherry tomatoes, black olives, crisp cucumber, tangy red onion, and punchy pepperoncini for big flavor and bold texture. The creamy dressing is full of cheesy parmesan, garlic, and herby goodness, so everything sticks together and sings. Chill it down, throw on some parsley, and you've got a cold side or even a lunch that'll please everyone. Feel free to swap in your faves—vegan dressing or gluten-free pasta work just as good—so it's easy to share at work, parties, and picnics.

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Barbara Chef
Updated on Wed, 28 May 2025 22:36:11 GMT
Olive Garden Pasta Salad Pin
Olive Garden Pasta Salad | cookwithcarla.com

Ready in just minutes, this vibrant Olive Garden Pasta Salad shines at get-togethers. It’s got tender noodles, crunchy veggies, briny olives, and a punchy Italian-style dressing. Whip it up ahead of time and bring it to potlucks, weekend picnics, or stash it for easy lunches. Each bite is packed with creaminess and zingy flavor.

I took this to my first family potluck and the bowl emptied before anyone touched the main dish. Now, it’s what everyone begs for at summer cookouts.

Tasty Ingredients

  • Rotini pasta: gives a chewy bite and grabs onto all that dressing Pick pasta shapes that don't get soggy fast
  • Cherry tomatoes: juicy and sweet Go for the brightest red ones so they're super tasty
  • Cucumber: cool and crisp Get a firm one if you can find it organic even better
  • Red onion: adds a little heat Thin slices from a shiny firm onion work best
  • Pepperoncini: zippy pop of tang Pick jars with crunchy yellow peppers
  • Black olives: rich and salty Look for cans with whole, firm olives
  • Parmesan or mozzarella: brings luscious flavor Go for fresh grated for extra oomph
  • Italian dressing: herby and bold Grab your favorite bottle or shake up a homemade version
  • Mayonnaise: for a silky touch Use the real stuff for richness or skip it if you want it lighter
  • Italian seasoning: keeps everything tasting bright and herby Fresh or a good blend is great
  • Garlic powder: amps up the savoriness Just make sure it’s totally dry and clumpy free
  • Salt and pepper: brings all the flavors out Try kosher salt and fresh black peppercorns
  • Fresh parsley: makes it look lively Choose sprigs that look bright and un-wilted

Simple Steps

Chill and Serve:
Wrap up the bowl and let it sit in the fridge for a couple hours before you eat it. This helps everything get super tasty. Give it a gentle stir when you’re ready to eat and toss on fresh parsley to make it pop.
Combine the Salad:
After the noodles cool off, dump them in with the veggies. Pour in your dressing, then gently mix until everything’s coated. Top with cheese and give it another toss so it looks nice and creamy.
Make the Dressing:
Pour Italian dressing into a small bowl. Mix in mayo if you’re after extra creaminess along with Italian seasoning, garlic powder, and a bit of salt and pepper. Taste and tweak until it’s nice and lively.
Prepare the Vegetables:
While noodles cook, slice tomatoes in half and chop cucumber into half moons. Thin out your red onion and chop up both olives and pepperoncini. Pile all those into a big bowl so there’s room to stir later.
Cook the Pasta:
Fill a big pot with salted water and let it bubble hard. Toss in the noodles and cook until just chewy, about 8-10 minutes. Stir them now and then. Drain, then rinse with cold water so they don’t stick and get too soft.
Olive Garden Pasta Salad Pin
Olive Garden Pasta Salad | cookwithcarla.com

I like tossing in extra pepperoncini for more pep My kids always sneak a few olives straight from the prep bowl We make this every time we grill outside

Keeping It Fresh

Pasta salad lasts up to four days in the fridge if it’s covered well If it looks a little dry after chilling, just splash in a bit more Italian dressing and toss until creamy again Using a flat, wide container helps it cool fast and stay crisp

Swap Options

You’ve got plenty of ways to switch things up Sub in gluten free noodles to skip the wheat, or swap in vegan mayo or cheese to ditch dairy Sliced bell peppers, hearts of artichoke, or even sweet corn are great extras I’ve used kalamata olives or smoky cheese cubes when I wanted a twist

Serving Ideas

Grab this chilled as a punchy side with anything grilled like chicken, burgers, or fish Or fill your lunchbox with it—throw on some leafy greens for a filling main Add cooked beans, shrimp, or tofu if you’re making dinner I always bring an extra tub to picnics since people want seconds

Backstory and Meaning

Pasta salad goes way back to the Mediterranean, where cool bowls of noodles or grain with olive oil and veggies have been favorites for ages In the US, we started mixing in Italian flavors and dressings at potlucks and family meals in the 1900s I’m inspired by those Italian-American deli salads but wanted something lighter and brighter

Recipe Questions & Answers

→ Which pasta shapes work best for this salad?

Twisty shapes like bowties and rotini work great, since they really grab onto the creamy dressing and extras.

→ How long should the salad be chilled before serving?

Chill it at least two hours before eating, or leave it in the fridge overnight so the flavors get even better.

→ What vegetables can be added or substituted?

If you like to mix it up, try snap peas, corn, artichoke hearts, or bell peppers for more crunch and taste.

→ Can the salad be made ahead?

Totally! Stash it in the fridge up to four days. Right before serving, give it a quick stir and add extra dressing if it looks dry.

→ How do you make this dish vegan or gluten-free?

Go for vegan mayo and skip the dairy cheese, or grab gluten-free pasta if you need a wheat-free option.

→ Should the pasta be rinsed after cooking?

Yep, run cold water over your drained pasta so it stops cooking and doesn't clump together before adding it in.

Olive Garden Pasta

Mix rotini, bright veggies, olives, and creamy Italian dressing for a knockout dish. Awesome cold for meals or sides.

Preparation Time
15 mins
Cook Time
10 mins
Total Time
25 mins

Category: Main Dishes

Difficulty Level: Easy

Cuisine Type: American-Italian

Yield: 8 Servings

Dietary Preferences: Vegetarian

What You'll Need

→ Main components

01 1 tablespoon parsley, freshly chopped for finishing
02 Salt and pepper to your liking
03 0.25 teaspoon garlic powder
04 1 teaspoon Italian seasoning
05 0.25 cup mayonnaise, toss in if you want it smoother
06 0.5 cup bottled or homemade Italian dressing
07 0.5 cup shredded parmesan (or grab mozzarella if you’re after that rich vibe)
08 0.25 cup diced black olives
09 0.25 cup chopped pepperoncini peppers
10 0.5 cup thin red onion slices
11 1 cup sliced cucumber
12 1 cup cherry tomatoes, cut in half
13 225 g bowtie or rotini pasta

Steps to Follow

Step 01

Pop a lid or wrap on the bowl and let it hang out in your fridge for at least 2 hours, but you’ll get the best taste overnight. Give everything a light toss before you scoop it out, sprinkle on the parsley, and dig in.

Step 02

Move your cooled-off pasta into the bowl with veggies. Pour over the dressing and use your hands or a big spoon to gently toss until everything’s nicely coated. Sprinkle in your cheese, toss again, and you’re good to go.

Step 03

Take another bowl. Dump in your Italian dressing, mayo (if you want), Italian seasoning, garlic powder, plus some salt and a good bit of black pepper. Mix it all up—taste, tweak the flavor if you need to.

Step 04

Slice up the cherry tomatoes and cucumber. Do thin strips of red onion, the olives, and your pepperoncini. Get ‘em all into a big bowl for mixing.

Step 05

Boil water with a little salt, then toss in your pasta. Follow the box’s timing for that perfect bite, like 8 to 10 minutes. After draining, rinse it under cold water so it cools down quick.

Additional Notes

  1. Letting it chill for several hours—or even better, overnight—makes the flavors pop.
  2. You can throw this together ahead of time and store it in the fridge for up to four days. If it seems dry, just splash in extra dressing before serving.
  3. You can switch it up with extras like chopped bell peppers, artichoke pieces, or even corn.
  4. Use non-dairy cheese and vegan mayo if you want to keep it plant-based.
  5. Just swap in gluten-free pasta if you need it without gluten.

Tools You'll Need

  • Serving spoon
  • Cutting board
  • Chef's knife
  • Whisk
  • Large mixing bowl
  • Colander
  • Large pot

Allergy Information

Check every ingredient for potential allergens. Consult a healthcare professional for concerns.
  • There's gluten from the pasta, dairy from the cheese, and egg in the mayo.

Nutrition Info (Per Serving)

These details are for informational purposes and don’t replace medical advice.
  • Calories: 300
  • Fats: ~
  • Carbohydrates: ~
  • Proteins: ~