Olive Garden Pasta Salad Recipe
Introduction
This Olive Garden Pasta Salad is a vibrant and flavorful dish perfect for gatherings or a quick weeknight meal. Combining fresh vegetables with creamy cheeses and a tangy dressing, it’s easy to make and sure to please a crowd.
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 (to taste)
- Black pepper (to taste)
Instructions
- Step 1: Cook the rotini pasta according to package instructions until just tender. Drain and rinse under cold water to stop the cooking and cool the pasta completely.
- Step 2: Transfer the cooled pasta to a large bowl and add the red onion, cherry tomatoes, cucumber, olives, and bell pepper. Toss gently to distribute the vegetables evenly.
- Step 3: In a small bowl, whisk together the Italian dressing, mayonnaise, and red wine vinegar until smooth.
- Step 4: Pour the dressing over the pasta and vegetables and fold gently until everything is evenly coated.
- Step 5: Add the mozzarella and parmesan cheese and fold again. Season with salt and black pepper to taste.
- Step 6: Cover and refrigerate for at least 30 minutes. Stir and adjust seasoning before serving.
Tips & Variations
- For extra flavor, add freshly chopped basil or parsley before serving.
- Swap out the bell pepper for diced zucchini or roasted red peppers for a different twist.
- If you prefer a lighter dressing, reduce the mayonnaise or substitute with Greek yogurt.
- Make it a day ahead to allow the flavors to meld, but add fresh cheese just before serving for the best texture.
Storage
Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving, and if the salad seems dry, add a little extra Italian dressing or a splash of olive oil. It’s best enjoyed chilled or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of pasta?
Yes, any short pasta like penne, fusilli, or farfalle works well in this salad. Just cook according to package instructions.
Is this salad suitable for meal prep?
Absolutely! This pasta salad keeps well and tastes even better the next day, making it perfect for preparing ahead of time.
PrintOlive Garden Pasta Salad Recipe
This Olive Garden Pasta Salad is a vibrant and refreshing dish featuring rotini pasta tossed with fresh vegetables, black and green olives, and a creamy Italian dressing mix, topped with mozzarella and parmesan cheeses. Perfect as a side for summer picnics or potlucks, this salad is easy to prepare and can be made ahead to allow flavors to meld beautifully.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Boiling
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
Pasta and Vegetables
- 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
Cheeses
- 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
Seasoning
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook Pasta: Cook the rotini pasta according to package instructions until just tender. Drain and then rinse under cold water to stop the cooking process and cool the pasta completely.
- Combine Vegetables and Pasta: Transfer the cooled pasta to a large bowl and add the diced red onion, halved cherry tomatoes, diced cucumber, sliced black and green olives, and diced bell pepper. Toss gently to evenly distribute the vegetables throughout the pasta.
- Prepare Dressing: In a small bowl, whisk together the Italian dressing, mayonnaise, and red wine vinegar until smooth and well combined.
- Dress the Salad: Pour the prepared dressing over the pasta and vegetable mixture, then fold gently until everything is evenly coated with the dressing.
- Add Cheeses and Season: Add the shredded mozzarella and grated parmesan cheese to the salad. Fold gently to mix the cheeses throughout. Season with salt and black pepper to taste.
- Chill Before Serving: Cover the pasta salad and refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, stir the salad and adjust seasoning if needed.
Notes
- Use rotini pasta or any small, curly pasta for best results as it holds onto the dressing well.
- Rinsing pasta with cold water stops cooking and prevents it from becoming mushy, also helps to cool it down for the salad.
- Feel free to add fresh herbs like basil or parsley for extra freshness.
- Mayonnaise adds creaminess, but you can substitute with Greek yogurt for a lighter version.
- Make the salad a few hours ahead to deepen the flavor, but add the cheeses fresh before serving if preferred.
- This salad keeps well refrigerated for up to 3 days, making it great for meal prep.
Keywords: pasta salad, Olive Garden style, rotini pasta, Italian dressing, cold pasta salad, summer salad, easy pasta salad, vegetarian pasta salad
