Cold Olive Garden Pasta Salad
This Cold Olive Garden Pasta Salad combines hearty ingredients with the iconic Olive Garden salad dressing for a refreshing summer dish that's perfect for any gathering.
Equipment
- 1 large pot for boiling pasta
- 1 colander for draining pasta
- 1 large mixing bowl
- 1 serving spoon
Ingredients
Salad
- 12 oz rotini pasta
- 1 cup cherry tomatoes halved
- 1 cup sliced black olives
- 1 red onion thinly sliced
- 1 cup sliced pepperoncini
- 1 cup diced cucumber
- 1 cup shredded Parmesan cheese
Dressing
- 1 cup Olive Garden salad dressing
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
- While the pasta cooks, prepare the vegetables. Halve the cherry tomatoes, slice the black olives and red onion, and dice the cucumber. Set aside.
- In a large mixing bowl, combine the cooled pasta, cherry tomatoes, sliced olives, red onion, pepperoncini, cucumber, and Parmesan cheese.
- Pour the Olive Garden salad dressing over the pasta and vegetables. Toss gently until everything is evenly coated.
Serving
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
- Serve the salad cold, garnished with additional Parmesan cheese or fresh herbs if desired.
Storage
- Store any leftover salad in an airtight container in the refrigerator for up to three days.
Notes
Pro Tips: Use rotini or fusilli pasta for best results. Ingredient Substitutions: Try adding grilled chicken or salami for a protein boost. How to Serve: Serve chilled, garnished with extra Parmesan or herbs. Storage & Freshness: Best enjoyed within three days of preparation. Make-Ahead Tips: Prepare a day ahead to maximize flavor development.