This Olive Garden Pasta Salad is a perfect combination of creamy, tangy, and fresh flavors. It’s quick to make, and a hit at family gatherings, potlucks, or as a side dish to any meal!
Ingredients:
- 1 lb (16 oz) rotini pasta (or any pasta shape you prefer)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, thinly sliced
- 1/2 cup black olives, sliced
- 1/2 cup pepperoncini peppers, sliced
- 1/2 cup grated Parmesan cheese
- 1/2 cup Italian dressing (store-bought or homemade)
- 1 tablespoon olive oil
- Salt & pepper, to taste
- Fresh parsley or basil for garnish (optional)
Directions:
- Cook the Pasta: Boil the rotini pasta according to the package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
- Prepare the Veggies: In a large mixing bowl, add halved cherry tomatoes, diced cucumber, sliced red onion, black olives, and pepperoncini peppers.
- Combine the Salad: Add the cooked pasta to the bowl with the veggies. Pour in the Italian dressing and olive oil. Toss until everything is well coated.
- Add Parmesan & Season: Stir in the grated Parmesan cheese and season with salt and pepper to taste.
- Chill & Serve: For the best flavor, refrigerate the salad for at least 30 minutes before serving to let the flavors meld together. Garnish with fresh parsley or basil if desired.
Prep Time: 10 minutes
Cook Time: 10 minutes (for the pasta)
Total Time: 20 minutes
Servings: 6-8
Calories per Serving: ~250
Feel free to customize it with extra veggies or even some grilled chicken for a more substantial meal! Let me know if you need any tips.