Description
This easy homemade Olive Garden pasta salad recipe brings all the iconic flavors of the restaurant to your lunch table. Perfect for meal prep, picnics, or a quick weekday lunch, this salad is loaded with fresh veggies, tender pasta, and a zesty Italian dressing.
Ingredients
Scale
- 8 oz rotini pasta, uncooked
- 1 1/2 cups cherry tomatoes, halved
- 1 cup red onion, thinly sliced
- 1 cup cucumber, chopped
- 3/4 cup black olives, sliced
- 1 cup Pepperoncini peppers, sliced
- 1 cup shredded carrots
- 1 cup Italian-blend cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 2 cups romaine lettuce, chopped
- 1 1/2 cups Olive Garden Italian dressing (or homemade Italian dressing)
Instructions
- Cook pasta according to package directions until just al dente. Drain and rinse under cold water.
- In a large bowl, combine cherry tomatoes, red onion, cucumber, black olives, Pepperoncini peppers, shredded carrots, and cheeses.
- Add cooled pasta to the vegetables and toss gently.
- Pour Italian dressing over the salad and toss until everything is well coated.
- Fold in chopped romaine lettuce just before serving for extra crunch.
- Chill in the refrigerator for at least 30 minutes before serving for best flavor.
Notes
For best results, add the lettuce just before serving to keep it crisp. You can substitute gluten-free pasta or vegan cheese as needed. Chill the salad for at least 30 minutes to allow flavors to meld. If meal-prepping, store lettuce separately and add before eating. Homemade Italian dressing can be used if preferred.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Cuisine: Italian-American
Nutrition
- Serving Size: About 1 1/2 cups
- Calories: 310
- Sugar: 5
- Sodium: 900
- Fat: 14
- Saturated Fat: 5
- Carbohydrates: 35
- Fiber: 3
- Protein: 9
Keywords: Olive Garden pasta salad, copycat pasta salad, easy lunch idea, homemade Olive Garden salad