Can I use a different pasta shape for this recipe?

Absolutely! While tri-color rotini provides beautiful color and texture, any short pasta works well. Farfalle (bow ties), penne, or fusilli are excellent alternatives that capture the dressing in their nooks and crannies. Just be sure to cook them al dente so they hold up in the salad.

Is there a homemade alternative to bottled Olive Garden dressing?

Yes! While the bottled version provides convenience and authentic flavor, you can make a similar dressing by combining olive oil, white wine vinegar, a touch of mayonnaise, Italian herbs, garlic powder, sugar, salt, and pepper. Blend until emulsified. It won't be identical but will still produce a delicious pasta salad.

How far in advance can I make this pasta salad?

This salad can be fully prepared up to 24 hours ahead. For the best texture, keep the lettuce separate until 1-2 hours before serving. The pasta mixture actually improves with time as the flavors meld, but the lettuce can wilt if mixed too early.

Why is my pasta salad dry after refrigeration?

Pasta naturally absorbs dressing as it sits in the refrigerator. This is normal and easily fixed by adding a few extra tablespoons of dressing before serving. Always taste and adjust seasoning after chilling, as cold temperatures can mute flavors.

Olive Garden Pasta Salad Recipe

Description

This Olive Garden Pasta Salad Recipe is a refreshing and flavorful dish that combines pasta, crisp romaine lettuce, tangy Italian dressing, and a medley of vegetables to create a dish reminiscent of the popular restaurant chain’s signature salad. It’s light, zesty, and perfect as a side dish or even a light main course!

Ingredients

Units Scale

Pasta and Vegetables

8 oz. tri-color rotini or any bite-size pasta
1/2 cup shredded parmesan cheese
1/4 cup thinly sliced red onion
2 sliced roma tomatoes
4 whole pepperoncini peppers
3 cups chopped romaine lettuce

Dressing

1 1/2 cups Olive Garden Italian dressing

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Instructions

Cook the Pasta
Cook the pasta according to its package directions. Once cooked, drain and rinse the pasta under cold water until it is cool. This step ensures the pasta is fresh and doesn’t stick together.
Combine Ingredients
Transfer the cooled pasta to a large mixing bowl. Add the shredded parmesan cheese, thinly sliced red onion, roma tomatoes, and whole pepperoncini peppers.
Add the Dressing
Pour 1 1/2 cups of Olive Garden Italian dressing over the pasta mixture. Mix everything thoroughly to ensure all the ingredients are evenly coated.
Top with Lettuce
Add the chopped romaine lettuce on top. However, avoid mixing the lettuce at this point to ensure it retains its crunch. Cover the bowl with plastic wrap to keep it fresh.
Chill and Serve
Refrigerate the salad for at least 1 hour to allow the flavors to meld together. Before serving, stir the pasta salad well to coat the lettuce in the dressing for a perfectly balanced dish.

Notes

To retain the crunchiness of the romaine lettuce, do not mix it into the salad until just before serving.
For an authentic twist true to Olive Garden’s recipe, consider adding 1/2 cup of large pitted black olives. If you don’t enjoy olives, you can leave them out.

Nutrition

Serving Size: 1 serving
Calories: 250 kcal
Sugar: 3g
Sodium: 450 mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 5g
Cholesterol: 7