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Olive Garden Pasta Salad

A vibrant and flavorful dish that combines pasta, fresh vegetables, and a tangy dressing, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Pasta and Base Ingredients
  • 8 oz Rotini Pasta Provides a fun spiral shape that holds dressing beautifully.
  • 1 cup Cherry Tomatoes Juicy and sweet, they add a delightful burst of flavor.
  • 1/2 cup Black Olives Earthy and briny.
  • 1/2 cup Red Onion For a slight crunch; soak in water to mellow flavor if desired.
  • 1 cup Green Bell Pepper Adds refreshing, crunchy texture.
  • 1 cup Spinach or Kale For added color and nutrition.
  • 1/2 cup Parmesan Cheese Sprinkle on top; nutritional yeast can be used as a dairy-free alternative.
  • 1/2 cup Italian Dressing Use a good-quality option or make your own.

Method
 

Preparation
  1. Bring a large pot of salted water to a boil, add the rotini pasta, and cook according to package instructions until al dente.
  2. Drain and rinse the cooked pasta under cold water.
  3. While the pasta cooks, chop the cherry tomatoes, black olives, red onion, and green bell pepper into bite-sized pieces.
Mixing
  1. In a large mixing bowl, combine the cooled pasta, chopped vegetables, and spinach or kale.
  2. Drizzle the Italian dressing over the salad and sprinkle with grated Parmesan cheese.
  3. Toss everything gently to ensure dressing coats all the ingredients.
  4. Taste and adjust with more dressing, salt, or pepper as needed.
  5. Let the salad chill in the refrigerator for about 30 minutes before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. For maximum freshness, add dressing just before serving.