Olive Garden Pasta Salad is a bright, crowd-pleasing side that’s perfect for potlucks, weeknight dinners, or make-ahead lunches. This easy pasta salad balances salty pepperoni and bacon bits with juicy tomatoes, sliced olives, and melty shredded cheese — all tossed in Olive Garden Italian dressing for that familiar zesty finish. For an extra crunchy side idea to serve alongside this salad, try pairing it with crispy artichoke pasta for a fun Italian-inspired spread.
Why You’ll Love This Olive Garden Pasta Salad :
- Classic Olive Garden flavor without leaving home — familiar and comforting.
- Ready in about 30 minutes; great for fast meal prep.
- Holds up well in the fridge for easy make-ahead lunches.
- Kid-friendly and party-friendly — everyone can grab a scoop.
- Flexible ingredients let you customize to taste.
Ingredients Needed :
Protein
- 1 package (6 oz) pepperonis, chopped
- 1 cup bacon bits
Pantry & Produce
- 1 box (16 oz) rotini pasta
- 1 can (2-3 oz) sliced black olives, drained
- 1 cup chopped tomatoes
Dairy & Cheese
- 1-2 cups shredded cheese (cheddar, mozzarella, or a blend)
Dressing
- 1 cup Olive Garden Italian Dressing
Step-by-Step Instructions :
- Cook the rotini according to box directions; drain and rinse under cold water, then set aside to cool.
- Chop up the pepperonis and tomatoes into bite-sized pieces.
- Pour the cooled, drained pasta into a large mixing bowl.
- Add the pepperonis, tomatoes, bacon bits, sliced black olives, and shredded cheese to the bowl.
- Pour 1 cup Olive Garden Italian Dressing over the salad and stir until everything is evenly coated.
- Refrigerate for at least 30 minutes to let flavors meld and serve chilled.
Serving Suggestions Olive Garden Pasta Salad
Serve this pasta salad chilled alongside grilled chicken, garlic bread, or a crisp green salad. It’s also a perfect dish for a summer BBQ, picnic, or potluck — try pairing it with a lemony green salad or the savory crunch of crispy artichoke pasta for variety on the table. For individual servings, spoon into lettuce cups or small mason jars for portable lunches.
Tips for Success Olive Garden Pasta Salad
- Don’t overcook the pasta — al dente rotini holds dressing better and keeps the salad from getting mushy.
- Cool the pasta completely before tossing so the dressing doesn’t get watery.
- Taste and adjust: start with 3/4 cup dressing and add more if you like it saucier.
- Make it ahead: the flavors improve after a few hours in the fridge, so make it the night before if possible.
- Swap-ins: add diced bell pepper or pepperoncini for tang and crunch; for a lighter option, use turkey pepperoni. For another tasty pasta pairing idea, consider serving with crispy artichoke pasta on the side.
variation (if any)
- Vegetarian: omit pepperoni and bacon bits; add chickpeas and extra veggies like cucumber and artichoke hearts.
- Low-fat: use reduced-fat shredded cheese and a light Italian dressing.
- Deluxe: toss in pepperoncini, diced red onion, or chopped salami for more bold flavor.
FAQs
Q: How long will this pasta salad keep in the fridge?
A: Stored in an airtight container, it will keep 3–4 days. Stir before serving and add a splash more dressing if it seems dry.
Q: Can I use a different type of pasta?
A: Yes — mini shells, bowties, or penne all work well. Choose a shape that holds dressing.
Q: Is this salad freezer-friendly?
A: Not recommended. The dressing and fresh veggies don’t freeze well; make and refrigerate instead.
Olive Garden Pasta Salad
Ingredients
Method
- Cook the rotini according to box directions; drain and rinse under cold water, then set aside to cool.
- Chop up the pepperonis and tomatoes into bite-sized pieces.
- Pour the cooled, drained pasta into a large mixing bowl.
- Add the pepperonis, tomatoes, bacon bits, sliced black olives, and shredded cheese to the bowl.
- Pour 1 cup Olive Garden Italian Dressing over the salad and stir until everything is evenly coated.
- Refrigerate for at least 30 minutes to let flavors meld and serve chilled.
