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. Plan on about 25 minutes of prep and cooking, plus at least 1 hour to chill. The flavor gets even better as it rests.
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 this Italian pasta salad is a close runner-up!
My Italian Pasta Salad Secret Ingredient 🙌🏻
I am a true believer that the dressing can make or break a salad. For this one, I use Olive Garden Signature Italian Dressing because it is already well seasoned, tangy, and easy to find. Everyone raves about it when I bring this pasta salad to a party. When serving a crowd, use a large serving bowl so there is plenty of room to toss everything together without making a mess.
Quick note: This is not meant to be a copycat Olive Garden restaurant recipe. The Olive Garden part is the bottled Signature Italian Dressing, which I use as the shortcut dressing for this pasta salad.
Whether you share the "secret ingredient" is up to you. I'm not gatekeeping this one. You're welcome. 😉
Ingredients Breakdown
- Pasta (rotini, penne, or farfalle): Any of these work. I prefer rotini or fusilli because the ridges and twists hold onto the dressing especially well.
- Olive Garden Signature Italian Dressing: The shortcut that makes this recipe so easy. It is already seasoned and gives the pasta plenty of tangy flavor.
- Cherry tomatoes: Add sweetness, color, and juiciness. Halve or quarter them so they are easy to eat.
- Cucumber: Adds crunch and freshness. English or Persian cucumbers work especially well because they have fewer seeds.
- Roasted red peppers: Add sweetness, color, and a soft, smoky bite. Drain them well before chopping.
- Mozzarella Balls (or diced mozzarella): A must. Bocconcini (mini mozzarella balls) are perfectly bite-sized and don't need slicing.
- Pepperoncini rings: My secret weapon! They're tangy, mildly spicy, and add that Italian deli flavor. 🤌🏼
- Fresh basil: Brightens the whole salad and adds fresh flavor right before serving.
- Red onion: Adds sharpness and color. I prefer it here because it is milder and works well raw.
- Salami: Makes the salad heartier and adds a savory, salty bite.
- Parmesan cheese: Adds salty, nutty flavor. Freshly grated gives the best 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, cucumber, red onion, salami, roasted red peppers and pepperoncini. Chop the basil and keep it aside for finishing.
Step 3: Combine Everything
Add the cooled pasta and all the prepped ingredients into a large mixing bowl.
Step 4: Add the Dressing
Start with 1 cup of Olive Garden Signature Italian Dressing and toss gently to coat. Add more if you like a more heavily dressed pasta salad.
Step 5: Chill Before Serving
Cover and refrigerate for at least 1 hour for the best flavor. If you're short on time, 30 minutes will still help. Before serving, toss again, add the fresh basil, and add a small splash of dressing if the pasta has absorbed more than you expected.
Aleka's Expert Tips
- Cook the pasta al dente so it keeps some bite. Nobody wants mushy pasta salad.
- Taste before adding extra salt. The dressing, salami, pepperoncini and Parmesan are already salty, so season only after everything is mixed.
- Chill the pasta salad for at least 1 hour for the best flavor. Overnight works well too.
- Drain the pasta and jarred ingredients very well. Extra water will dilute the dressing and make the salad watery.
- Start with the recipe amount of dressing, then add a little more just before serving if the pasta has absorbed 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!