Can you really use store-bought Olive Garden dressing for this recipe?

Yes, you can! If you're short on time, bottled Olive Garden dressing works fine for this pasta salad with olive garden dressing . You might want to thin it out with a little water or olive oil since bottled dressing can be thicker.

What's the real secret ingredient in Olive Garden dressing?

The secret is the sugar! Most people don't realize there's sugar in Olive Garden dressing, but it's what balances out the vinegar and makes everything taste so good. Don't skip it in your pasta salad with olive garden dressing .

Which pasta shapes work best for this recipe?

Rotini is my top choice for this pasta salad with olive garden dressing because the spirals grab onto the dressing. Penne and farfalle work well too. Avoid long pasta like spaghetti or angel hair - they don't hold the dressing well.

What are the biggest mistakes people make with pasta salad?

The biggest mistake is overcooking the pasta. For a great pasta salad with olive garden dressing , your pasta needs to be slightly undercooked because it continues to soften in the dressing. Also, not letting it chill long enough - the flavors need time to develop.

Can you make this pasta salad olive garden dressing recipe ahead of time?

Absolutely! This is actually better when made ahead. The pasta salad with olive garden dressing improves as it sits because all the flavors blend together. Make it the night before for best results.

Should you always rinse pasta for pasta salad?

Yes, always rinse your pasta with cold water for this pasta salad olive garden dressing recipe . It stops the cooking process and removes excess starch that would make your salad gluey.

5 Secrets: Perfect Pasta Salad With Olive Garden Dressing

Description

This restaurant-style recipe features the beloved pasta salad with Olive Garden dressing made from scratch. Combining perfectly cooked pasta with fresh vegetables, cheese, and herbs, all coated in a creamy, herb-infused dressing that tastes just like the famous restaurant version.

Ingredients

Scale

For the Pasta Base:

1 pound rotini pasta (the spirals grab the dressing better)

2 cups cherry tomatoes, cut in half

1 cup bell peppers, any color you like

1/2 cup red onion, diced small

1 cup black olives, sliced

8 oz mozzarella cheese, cubed

1/4 cup fresh basil

For the Olive Garden-Style Dressing:

3/4 cup mayonnaise

1/4 cup white vinegar

2 tablespoons vegetable oil

2 tablespoons water

2 tablespoons sugar (this is the secret!)

2 teaspoons Italian seasoning

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/4 teaspoon black pepper

1/4 teaspoon salt

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Instructions

Step 1: Cook the Pasta Perfectly

This makes or breaks your salad

Fill a big pot with water and add plenty of salt – it should taste like seawater. Bring it to a rolling boil, then add your pasta. Here’s the key: cook it for exactly one minute LESS than what the box says. So if the box says 10 minutes, cook it for 9 minutes.

The moment that timer goes off, drain the pasta immediately. Don’t let it sit in the hot water even for a few seconds. Then rinse it with cold water until it’s completely cool to the touch. This stops the cooking process and gets rid of extra starch that would make your pasta salad with olive garden dressing gummy.

Step 2: Prep Your Vegetables

While the pasta cools, get everything else ready

Cut your cherry tomatoes in half, dice up the bell peppers and red onion, and cube your mozzarella cheese. I like to keep everything about the same size so you get a bit of everything in each bite. Slice your olives if they’re not already sliced, and roughly chop the fresh basil.

Step 3: Make the Magic Dressing

This is where the restaurant flavor happens

In a medium bowl, whisk together the mayo, vinegar, oil, and water until it’s smooth. Then add the sugar and whisk until it completely dissolves – you shouldn’t feel any grittiness when you rub a bit between your fingers.

Now for all the seasonings. I mix them together in a small bowl first, then whisk them into the wet ingredients. This prevents any clumps and makes sure the flavor is evenly distributed throughout your pasta salad with olive garden dressing.

Step 4: Bring It All Together

Assembly is key to great flavor

Put your cooled pasta in a large serving bowl. Add all the vegetables, cheese, and olives. Pour about three-quarters of your dressing over everything and toss gently but thoroughly. You want every piece of pasta coated, but you don’t want to mash anything up.

Step 5: The Waiting Game

This is the hardest but most important step

Cover your pasta salad with olive garden dressing and stick it in the fridge for at least 2 hours. I know it’s tempting to dig in right away, but trust me – this waiting time is when the magic happens. The pasta absorbs some of the dressing, and all the flavors blend together.

For the absolute best results, make it the night before you plan to serve it. The flavors get even better overnight, just like with our caprese pasta salad tortellini.

Step 6: Final Touch Before Serving

The finishing touches matter

Before you serve your pasta salad with olive garden dressing, give it a good stir and add the rest of the dressing if it looks dry. Taste it and adjust the seasoning if needed – sometimes I add a pinch more salt or a squeeze of fresh lemon juice.

Notes

Pasta continues to absorb dressing, so save some extra for refreshing
Best after overnight refrigeration for flavor development
Can substitute Greek yogurt for half the mayonnaise for lighter version
Store in refrigerator up to 4 days

Prep Time: 20 minutes
chilling time: 2 hours
Cook Time: 15 minutes
Category: Mediterranean Salad recipe, Side Dish
Method: No-cook (after pasta cooking)
Cuisine: Mediterranean

Nutrition

Serving Size: 1 cup (approximately 150g)
Calories: 380 kcal
Sugar: 6g
Sodium: 520mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 3g
Protein: 12g
Cholesterol: 25mg