Italian Pasta Salad w/ Olive Garden Dressing

Italian Pasta Salad w/ Olive Garden Dressing

Course: Side Dish

Cuisine: American

Prep Time: 15

Cook Time: 10

Chill Time: 1

Total Time: 1 25

Servings: people

Calories: 539kcal

Author: Aleka Shunk

I love making this Italian Pasta Salad for friends and family, especially when I need something cold but hearty to bring to the party! It's very customizable and pretty hard to ruin!

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Ingredients

1 lb rotini or any short pasta like bowtie, penne, or fusilli.
8-12 oz mini mozzarella balls or diced mozzarella
1 English cucumber, halved or quartered
1 cup cherry tomatoes, halved or quartered
16 oz roasted red peppers, jarred
16 oz pepperoncini rings, roughly chopped
⅓ cup diced red onion
6-8 oz Genoa salami, sliced and quartered
1 cup shredded fresh Parmesan cheese
¼ cup freshly chopped basil
1-2 cups Olive Garden Signature Italian Dressing more if you like it super saucy
Salt & pepper to taste

Instructions

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!

Notes

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!)

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