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This colorful Olive Garden Pasta Salad comes together in just a handful of minutes and is always a hit at gatherings. With tender pasta, crisp vegetables, olives, and a zesty Italian-inspired dressing, it is a refreshing side or light meal you can prep ahead for potlucks, picnics, or weekday lunches. Every bite is creamy, tangy, and packed with flavor.
The first time I brought this to a family reunion, it was wiped out before anything else. Now it is a summer must-have for any cookout.
Ingredients
- Rotini pasta: brings satisfying texture and soaks up the dressing well Look for a sturdy pasta that will not turn mushy
- Cherry tomatoes: punchy and sweet spot the deepest red fruit for best taste
- Cucumber: crisp and hydrating opt for firm organic if possible
- Red onion: a touch of bite makes the salad sing go for a fresh shiny onion with no soft spots
- Pepperoncini: a tangy kick find jars with bright yellow peppers for crunch
- Black olives: a salty savory note best from a can with firm unbroken olives
- Parmesan cheese or mozzarella: for creamy melt go with freshly grated cheese for better flavor
- Italian dressing: tangy and herby homemade is wonderful but choose a good bottled option for speed
- Mayonnaise: adds creaminess choose real mayo for rich texture or omit for a lighter version
- Italian seasoning: for herby depth use a fresh blend for most aroma
- Garlic powder: boosts the savory notes make sure it is dry and clump free
- Salt and pepper: essential flavor enhancers use kosher salt and cracked black pepper
- Fresh parsley: for a pop of color look for perky green sprigs
Step-by-Step Instructions
- Cook the Pasta:
- Bring a large pot of well salted water to a hard boil Add the pasta and cook until just al dente This takes about 8 to 10 minutes Stir occasionally so the pasta does not stick together After draining rinse with cold water so the pasta cools completely This keeps the texture bouncy and stops cooking
- Prepare the Vegetables:
- While the pasta boils slice the cherry tomatoes in half cut the cucumber into half moons thinly slice the red onion and chop the pepperoncini and olives Add everything to a roomy mixing bowl so you have space to toss later
- Make the Dressing:
- In a smaller bowl whisk together the Italian dressing mayonnaise if you want it extra creamy Italian seasoning garlic powder salt and pepper Taste the dressing and adjust the herbs or seasoning so it is tangy and lively to your liking
- Combine the Salad:
- Once the pasta is cool add it to the vegetables in the mixing bowl Pour the dressing over everything and toss gently so all noodles and veggies get coated Sprinkle on the parmesan cheese and toss again until everything looks creamy and glistening
- Chill and Serve:
- Cover the salad tightly and chill in the fridge at least two hours This step helps all the flavors meld for a richer taste Just before serving toss gently again and scatter fresh parsley over the top for a burst of color
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My favorite touch is extra pepperoncini for zing My kids love sneaking the colorful olives before the bowl is even served Pasta salad has become our backyard barbecue tradition
Storage Tips
Once fully made this pasta salad will keep covered in the refrigerator for up to four days If the salad seems dry after storing just add a splash more Italian dressing and toss to revive the creaminess Try to store it in a wide shallow container for even chilling
Ingredient Substitutions
This salad is forgiving with swaps Use gluten free pasta for a wheat free version or vegan mayo and cheese for dairy free needs Red bell peppers artichoke hearts or sweet corn all make great veggie additions I have also swapped in kalamata olives or cubes of smoked cheese for a new twist
Serving Suggestions
Serve chilled as a bright summer side with grilled chicken burgers or fish It holds up well as a lunchbox main dish with a handful of leafy greens Add extra protein like cooked beans grilled shrimp or tofu to bulk it up for dinner At picnics I always bring an extra container because everyone goes back for seconds
Cultural and Historical Context
Pasta salad has roots in Mediterranean cuisine where cold salads of noodles or grains with olive oil and veggies have long been enjoyed The American twist using Italian flavors with bright dressings became popular at family tables and potlucks in the late twentieth century This recipe is my nod to those creamy Italian American deli salads but with fresher lighter flavor
Frequently Asked Questions About Recipes
- → Which pasta shapes work best for this salad?
Rotini or bowtie pasta are ideal as their twists and folds hold dressing and mix-ins well.
- → How long should the salad be chilled before serving?
Allow at least 2 hours in the refrigerator for best flavor, or chill overnight for even better results.
- → What vegetables can be added or substituted?
Bell peppers, artichoke hearts, sweet corn, or snap peas make great additions or swaps for extra crunch.
- → Can the salad be made ahead?
Yes, it keeps well chilled for up to 3-4 days. Give it a fresh toss and add a splash of dressing before serving.
- → How do you make this dish vegan or gluten-free?
Use vegan mayonnaise and dairy-free cheese for a plant-based version, or swap regular pasta for gluten-free pasta.
- → Should the pasta be rinsed after cooking?
Rinse the cooked pasta under cold water to stop cooking and prevent it from sticking before mixing with other ingredients.