This easy Italian Pasta Salad is packed with fresh veggies, mozzarella, and a zesty twist thanks to Olive Garden’s Italian Dressing (my favorite)! It's perfect to bring to summer BBQs, potlucks, or make as a quick weeknight side. It comes together in under 15 minutes and only gets better as it chills.
Pasta salads are my go-to dish to bring when someone invites me to a party in the warmer months. My favorite is my Greek Orzo Pasta Salad but a close runner up is definitely this Italian pasta salad!
My Italian Pasta Salad Secret Ingredient 🙌🏻
I am a true believer that the dressing alone will make or break a salad. Period.
In this Italian pasta salad, the dressing I chose to use is my favorite Italian dressing, Olive Garden's Signature. Everyone raves over it every time I bring it to a party.
It's up to you whether or not you want to share your "secret ingredient" or not. I'm not gatekeeping this one. You're welcome. 😉
Ingredients Breakdown
- Pasta (Rotini, Penne, Farfalle): Either one works. Stick to anything short or spiral since those ridges will hold the dressing better.
- Olive Garden's Signature Italian Dressing: The MVP ingredient! Already seasoned, super flavorful, and saves SO much time.
- Cherry Tomatoes: Adds sweetness, color, and juiciness. Halving them prevents excess water in the salad.
- Cucumber: Brings crunch and freshness. Use English or Persian cucumbers to avoid the many seeds.
- Mozzarella Balls (or diced mozzarella): A must. Bocconcini (mini mozzarella balls) are perfectly bite-sized and don't need slicing.
- Pepperoncini Rings: Ahh, my secret weapon! They're tangy, mildly spicy, and adds those Italian deli vibes. 🤌🏼
- Red Onion: Adds sharpness and color. Don't use white/yellow.
- Salami: Makes it heartier, more filling and uber 'Italiano'!
- Parmesan Cheese: Adds salty, nutty flavor. Freshly grated is best for texture and taste.
Step-by-Step Recipe Instructions
Step 1: Cook the Pasta
Boil the pasta in salted water according to package directions until al dente. Drain and rinse with cold water to cool.
Step 2: Prep the Ingredients
While the pasta cools, chop the cherry tomatoes, cucumbers, onions, salami, red peppers and pepperoncini.
Step 3: Combine Everything
Add the cooled pasta and all the prepped ingredients into a large mixing bowl.
Step 4: Add the Dressing
Pour the Italian Dressing over the mixture. Toss gently to combine.
Step 5: Chill Before Serving
Cover and refrigerate for at least 30 minutes to allow the flavors to blend.
Aleka's Expert Tips
- Cook pasta al dente for the best texture (this means with a bite!) NO body wants mushy pasta!
- Don't be afraid to salt afterwards. The dressing is slightly salty but all ingredients need to be seasoned well.
- Allow your pasta salad to chill for at least an hour for the best flavor.
- Dry off your ingredients well, especially the pasta!We don't want any extra water in our pasta salad.
- Use as much dressing as you'd like. The rotini can take it.
Variations & Customizations
- Protein: Swap salami for pepperoni, grilled chicken, prosciutto, or leave it out altogether.
- Cheese: You can try feta, provolone, or cubed cheddar.
- Veggies: Add yellow or orange bell peppers, artichoke hearts, or sun-dried tomatoes to keep it Italian.
- Olives: Add Kalamata or green olives for a briny bite.
- Pasta: Penne, farfalle, or gluten-free pasta would work too.
What to Serve With It
My favorite main dishes to serve pasta salad with are my Sweet Chili Chicken Skewers and my Marinated Grilled Chicken Breasts (which ALSO uses Italian dressing!)
Other Salads I Love
Italian Pasta Salad w/ Olive Garden Dressing
Ingredients
Method
- Cook the pasta: Add 2 tablespoon of salt to your water and cook pasta according to package directions. Do not overcook! "Al dente" is what we want. (It should have a bite). Drain and rinse with cold water to cool it down quickly.*Make sure your pasta sits in the strainer so it drains FULLY.
- Prep the add-ins: While the pasta cools, chop the rest of the ingredients according to the instructions. Keep things smaller and consistent in size.
- Mix it up: In a big bowl, toss the cooled pasta with all your veggies, meats, and cheese.
- Dress it up: Pour in the dressing and toss to coat everything evenly. Start with 1 cup and add more as needed. I prefer closer to 2 cups.
- Chill: Let it hang out in the fridge for at least 30-60 minutes before serving. It gives all those flavors time to mingle. (Overnight is even better.)
- Garnish: Right before serving, top with extra parmesan and fresh herbs. Enjoy!
Tried the recipe? I'd love to hear your thoughts below!