Olive Garden Pasta Salad

When it comes to summer gatherings, backyard barbecues, or just a hearty side dish for a casual dinner, nothing beats a refreshing pasta salad. One of my all-time favorites has to be the Olive Garden Pasta Salad—a dish that feels like a warm hug on a plate. I stumbled upon this recipe at a family picnic and instantly fell in love with its vibrant colors and burst of flavors. It’s become a staple in my home ever since!

Why you’ll love this recipe

Picture this: you’re sitting outside on a warm day, the sun is shining, and you’re digging into a bowl of cool, creamy, and savory pasta salad that simply sings with flavor. What makes this recipe so special? First off, it’s incredibly easy to whip up—perfect for those days when you want something delicious but don’t want to spend hours in the kitchen. You just toss it all together, let the flavors mingle, and voilà!

Plus, it’s super adaptable. You get the rich tang from the Olive Garden Italian Dressing that dances harmoniously with the salty, smoky bits of bacon and the playful texture of rotini pasta. And let’s not forget those pepperonis; they give it a delightful little kick! This is a dish that everyone can enjoy—veggies, meat lovers, and cheese aficionados alike. So, why not treat yourself to something delightful tonight?

Gather these ingredients

Let’s gather what you’ll need for this marvelous creation!

• Rotini Pasta: One 16 oz box is your base. The corkscrew shape grabs onto the dressing and other ingredients, ensuring every bite is full of flavor!

• Pepperonis: Grab a 6 oz package of these savory circles of joy. Their slight spice and grease add a wonderful dimension. You can always swap in turkey pepperonis for a lighter option!

• Bacon Bits: One cup makes everything better, right? These little bits bring a smoky crunch to the salad that’s hard to resist. If you’re feeling fancy, you might even fry up some fresh bacon yourself!

• Sliced Black Olives: A can (2-3 oz) adds a briny punch. They’re like little tiny flavor bombs! Don’t care for them? Toss in some diced cucumbers instead for that crunch.

• Chopped Tomatoes: One cup. Fresh, juicy, and oh-so-refreshing—they brighten up the whole dish. If tomatoes aren’t in season, sun-dried tomatoes can also offer a sweet alternative.

• Shredded Cheese: You’ll want 1-2 cups. I recommend a blend of mozzarella and cheddar for that perfect melty goodness! Vegan cheese works if you want a dairy-free option.

• Olive Garden Italian Dressing: One cup to finish it off. It ties everything together beautifully, adding zest and depth. Feel free to experiment with homemade vinaigrettes if you’re up for it!

Preparing Olive Garden Pasta Salad

Now, let’s dive into the nitty-gritty of making this scrumptious salad. It’s as easy as pie—and just as delightful!

1. Cook the Pasta: Start by boiling the rotini pasta according to the package directions. Remember to salt the water generously; it should taste like the sea!

2. Cool and Drain: Once al dente, drain the pasta and rinse it under cold water until cool. This halts the cooking process and keeps the lovely texture.

3. Chop Your Add-ins: While the pasta cools, chop up the pepperonis and tomatoes. Aim for bite-sized pieces to maximize the flavor in each forkful!

4. Mix It All Together: Grab a large mixing bowl and pour in that beautifully cooled pasta. Add your chopped pepperonis, tomatoes, bacon bits, black olives, and shredded cheese.

5. Dress it Up: Pour the Olive Garden Italian Dressing over the colorful mix. Stir gently until everything is blended. You want those flavors to intermingle like old friends at a reunion!

6. Chill and Serve: Cover the bowl and refrigerate for at least an hour. This waiting game allows the salad to soak up the dressing. Trust me, it’s worth the wait!

Best way to enjoy it

Now for the best part, serving this remarkable salad! It’s perfect as a side dish for grilled chicken or fish, elevating any summer meal. Pair it with some crusty bread for a more complete dining experience.

If you’d rather serve it as a stand-alone lunch, toss in some additional veggies like bell peppers or even spinach to make it even more vibrant. You could also offer some garlic bread or a fresh garden salad on the side for a full Italian feast.

Storage and reheating tips

Got leftovers? Lucky you! To keep your pasta salad fresh, store it in an airtight container in your fridge. It’ll stay good for about 3-5 days—if it lasts that long!

I recommend enjoying it cold, but if you fancy a warm dish, you can pop individual servings in the microwave for a brief 30-second blast. Just remember, if you want that lovely crunch from the cheese, it’s better to serve it chilled.

Helpful cooking tips

Alright, my friend, here come some pro tips.

• Feel free to get creative! If you’re not a meat lover, skip the bacon bits and pepperonis altogether. Add chickpeas or grilled veggies for a filling vegetarian option.

• Don’t skip the chilling step! It’s crucial for flavor development, and every bite will be that much more delightful.

• Taste the dressing! Adjust the amount based on your preference. Some like it tangy; others, creamy.

Creative Twists

If you want to switch things up, consider:

• Herbs: Fresh basil or parsley can brighten the dish. Just a sprinkle will do wonders!

• Spice It Up: Add red pepper flakes for heat or use a zesty Italian dressing for an extra kick.

• Seasonal Variations: In fall, try roasted butternut squash or autumn vegetables; in winter, add in some diced apples for a refreshing crunch.

Ingredients

• 1 box (16 oz) rotini pasta
• 1 package (6 oz) pepperonis
• 1 cup bacon bits
• 1 can (2-3 oz) sliced black olives
• 1 cup chopped tomatoes
• 1-2 cups shredded cheese
• 1 cup Olive Garden Italian Dressing

Directions to follow

1. Cook the rotini pasta according to the box directions.
2. Drain and let it cool.
3. Chop the pepperonis and tomatoes.
4. In a large bowl, combine the cooled pasta, chopped pepperonis, tomatoes, bacon bits, black olives, and shredded cheese.
5. Pour the dressing over the mixture and stir until combined.
6. Refrigerate for at least an hour before serving.

Your questions answered

1. How long does this pasta salad last? Generally, it can be stored in the fridge for 3-5 days.

2. Can I customize the ingredients? Absolutely! This salad is super versatile. Adjust it to your tastes.

3. Can I make it vegetarian? For sure! Skip the meat and load up on veggies.

4. Is this dish good for meal prep? Yes! It’s perfect for making ahead of time for the week.

5. What should I serve with it? It’s great alongside grilled meats, seafood, or as a standalone lunch.

This Olive Garden Pasta Salad is not just a dish; it’s a celebration of flavors and a canvas for your culinary creativity. So why not give it a whirl? Experiment, discover your favorite variations, and don’t forget to share your experiences in the comments! I’m all ears for your kitchen adventures.

Print Recipe

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Olive Garden Pasta Salad

Cooking Method: Mixing Courses: Lunch, Main Course, Side Dish Recipe Keys: Cold D Delicious E Easy Non Vegetarian Quick Meals

Difficulty: Beginner Prep Time Cook Time Rest Time Total Time 90 hrs

Servings: 6 Estimated Cost: $ 12 Calories: 350

Best Season: Summer

Description

The Olive Garden Pasta Salad is a vibrant and flavorful dish that combines rotini pasta, pepperonis, bacon bits, and fresh vegetables, all topped with Olive Garden Italian dressing. It's perfect for summer gatherings or as a hearty side dish.

Ingredients

Scale

1/2x 1x 2x 3x

Salad Ingredients

• 16 oz Rotini Pasta (Cook according to package directions.)
• 6 oz Pepperonis (Can substitute with turkey pepperonis.)
• 1 cup Bacon Bits (Freshly cooked bacon can also be used.)
• 2-3 oz Sliced Black Olives (Optional: Substitute with diced cucumbers.)
• 1 cup Chopped Tomatoes (Can use sun-dried tomatoes if fresh are unavailable.)
• 1-2 cups Shredded Cheese (Blend of mozzarella and cheddar recommended.)
• 1 cup Olive Garden Italian Dressing (Feel free to use homemade dressing.)

Instructions

Preparation Steps

1. Cook the Pasta

   Start by boiling the rotini pasta according to the package directions. Remember to salt the water generously.
   Mark as complete

2. Cool and Drain

   Once al dente, drain the pasta and rinse under cold water until cool.
   This prevents overcooking.
   Mark as complete

3. Chop Your Add-ins

   While the pasta cools, chop up the pepperonis and tomatoes into bite-sized pieces.
   This maximizes flavor in each bite.
   Mark as complete

4. Mix It All Together

   In a large mixing bowl, combine the cooled pasta, chopped pepperonis, tomatoes, bacon bits, black olives, and shredded cheese.
   Mark as complete

5. Dress it Up

   Pour the Olive Garden Italian Dressing over the mixture and stir gently until everything is blended.
   The flavors should mingle nicely.
   Mark as complete

6. Chill and Serve

   Cover the bowl and refrigerate for at least an hour to allow flavors to develop.
   Trust the chilling step for better taste!
   Mark as complete

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 22g34%

Saturated Fat 8g40%

Trans Fat 0g

Cholesterol 35mg12%

Sodium 650mg28%

Potassium 200mg6%

Total Carbohydrate 30g10%

Dietary Fiber 3g12%

Sugars 2g

Protein 12g24%

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Vitamin A 10 IU

Vitamin C 15 mg

Calcium 20 mg

Iron 3 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Feel free to customize with your favorite ingredients.

Keywords: pasta salad, Olive Garden, summer, side dish, easy recipe