If you love Olive Garden’s house salad but wish it was a little more filling, this Olive Garden Pasta Salad recipe is exactly what you need.

I’ll admit, I used to think pasta salads were either boring or mushy, but this one changed the game for me.

It has everything I love about their signature salad — crisp lettuce, tangy pepperoncini, juicy tomatoes, olives, and red onion — plus al dente rotini pasta that makes it hearty enough to be a meal on its own.

I make this for potlucks, family dinners, or even just a quick lunch, and it always gets rave reviews. Honestly, once I nailed the dressing, it felt like having a little Olive Garden at home.

Today, I’m going to walk you through exactly how I make it, including my tips for making it ahead, storing it, and even adding proteins if you want a more filling version.

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Why I Love This Olive Garden Pasta Salad

When I first tried to recreate this salad, I wanted it to hit all the same notes as the restaurant version but with the convenience of making it at home. Here’s why I keep coming back to this recipe:

• Authentic flavors: The combination of crisp veggies, olives, pepperoncini, and zesty Italian dressing tastes just like Olive Garden’s famous salad, with pasta to make it more satisfying.
• Super easy to make: It doesn’t take hours, and you don’t need fancy ingredients. You can have it ready in under 30 minutes.
• Make-ahead friendly: I love prepping the ingredients separately ahead of time, then tossing them together when I’m ready to serve. It’s a lifesaver for potlucks or quick lunches.
• Customizable: I sometimes throw in grilled chicken, shrimp, or extra veggies depending on what I have on hand, and it still tastes amazing.

Honestly, this salad has become one of my go-to “I want something fresh, tasty, and satisfying without much fuss” meals.

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Ingredients You’ll Need

I like to keep my ingredient list simple but high-quality. Here’s exactly what I use when I make this salad:

For the Salad:

• 8 ounces rotini pasta, cooked al dente and cooled
• 1 head iceberg lettuce, chopped into bite-sized pieces
• 1 cup cherry tomatoes, halved
• 1/2 cup black olives, sliced
• 1/2 cup red onion, thinly sliced
• 6–8 pepperoncini peppers, whole or sliced depending on your preference
• 1/2 cup croutons for crunch
• 1/4 cup shredded Parmesan cheese for that savory finish

For the Dressing:

• 1/2 cup mayonnaise
• 1/3 cup white vinegar
• 1 teaspoon lemon juice
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Italian seasoning
• Salt and pepper to taste

You can absolutely use store-bought Olive Garden Italian dressing if you’re short on time. I like making my own because it feels fresher and I can adjust the tang, salt, and seasoning to my liking.

Step-by-Step Instructions for the Best Olive Garden Pasta Salad

1. Cook the Pasta

Start by bringing a large pot of salted water to a boil. I always add a generous pinch of salt because it seasons the pasta from the inside and makes a difference in flavor.

Once the water is boiling, add the rotini pasta and cook it until al dente, usually around eight to ten minutes. I like my pasta to have a slight bite so it holds up against the crisp vegetables and tangy dressing.

When the pasta is cooked, drain it and rinse it under cold water. This stops it from cooking further and cools it down so it is ready for the salad.

I like to spread the pasta out in a wide bowl or tray to prevent it from sticking together. Sometimes I drizzle a teaspoon of olive oil over it to give a little extra richness and make sure the pieces stay separate.

2. Make the Dressing (if homemade)

The dressing is the heart of this salad. In a medium bowl or mason jar, combine mayonnaise, white vinegar, lemon juice, grated Parmesan, olive oil, garlic powder, Italian seasoning, salt, and pepper.

I like to whisk mine until it is smooth. If you are using a jar, shake it vigorously.

Taste it and adjust if necessary. Sometimes I add a touch more lemon juice for brightness or a little extra Parmesan for richness. The dressing should be creamy, tangy, and flavorful without overpowering the salad.

I usually refrigerate it until I am ready to assemble everything. Making the dressing in advance saves time and lets the flavors meld together.

3. Prepare the Vegetables

Wash the lettuce thoroughly and chop it into bite-sized pieces. I like iceberg for crunch, but romaine or a mix of greens works as well. Slice the cherry tomatoes in half so they release just a little juice into the salad.

Thinly slice the red onion for a mild bite. Drain the black olives to keep the salad from getting watery.

Pepperoncini peppers add that signature tangy, slightly spicy flavor. I often leave them whole for presentation but you can slice them if you prefer smaller bites.

I like to keep all the vegetables in separate bowls so I can control how much of each goes into the salad. Taking the time to prep everything properly makes a huge difference in taste and presentation.

4. Combine Pasta & Salad Ingredients

In a large mixing bowl, place the cooled pasta first. Layer on the lettuce, tomatoes, red onion, olives, and pepperoncini. I like to gently toss everything together using tongs or my hands to avoid bruising the lettuce or crushing the tomatoes.

The goal is to mix the ingredients evenly so every bite has a little pasta and a little of each vegetable.

I always take a moment to admire the colors before adding dressing. Bright reds, greens, and yellows make the salad feel vibrant and inviting.

5. Add Dressing & Croutons

Pour the dressing over the salad just before serving. Start with a little and toss gently, then taste and add more if needed.

This prevents the salad from getting soggy. Sprinkle in the Parmesan cheese for a savory boost and top with croutons for crunch. If you are making the salad ahead of time, I usually keep the croutons separate until serving to ensure they stay crisp.

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Tips for the Best Olive Garden Pasta Salad

I’ve made this salad countless times and learned a few tricks that make all the difference.

Start with a light hand on the dressing. I usually pour a little over the salad, toss it gently, and then taste. You can always add more, but once you overdo it, the salad becomes soggy and loses that crisp, fresh texture I love.

If you’re making this ahead of time, prep everything separately. Cook and cool the pasta, chop the veggies, and keep your dressing ready. Then, just before serving, toss it all together. This keeps everything vibrant and prevents it from getting mushy.

Chilling the salad for thirty minutes before serving really helps the flavors come together. The tangy dressing melds with the pasta and veggies, making every bite taste harmonious.

If you want to make it more filling, I often add some grilled chicken, shrimp, or even slices of salami. It turns the salad into a hearty meal while keeping all the signature flavors intact.

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Serving Suggestions

I love serving this salad alongside simple dishes that complement it without stealing the spotlight. Some of my favorite pairings are:

• Grilled meats or seafood for a balanced, protein-packed dinner
• Garlic bread or breadsticks, just like Olive Garden serves
• Italian soups like Zuppa Toscana or Minestrone for a cozy combo
• Or even as a stand-alone lunch on a warm day when you want something light but satisfying

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Storage Tips

If you have leftovers, store the salad undressed in an airtight container in the fridge for up to three days. Once it has dressing on it, I try to eat it within 24 hours to keep the textures crisp.

The homemade dressing itself keeps well for up to a week in the fridge. I usually make extra and use it for sandwiches or as a dip for raw veggies.

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Frequently Asked Questions

Can I use a different pasta shape?
Absolutely. Penne, fusilli, or farfalle all work beautifully. I stick to rotini when I want everything to mix evenly and hold onto the dressing, but any short pasta will do.

Can I make it gluten-free?
Yes! Just swap in your favorite gluten-free pasta. I’ve tried it with brown rice pasta, and it works just as well.

Is this salad served warm or cold?
I always serve it chilled or at room temperature. It’s refreshing that way and perfect for summer lunches or potlucks.

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Final Thoughts

Honestly, this Olive Garden Pasta Salad is one of my go-to recipes whenever I want something that feels fresh, light, and a little indulgent all at once.

The crisp veggies, tender pasta, and zesty dressing come together in a way that feels like a restaurant dish but without the hassle.

Whether you’re feeding a crowd, bringing something to a party, or just making lunch for yourself, this recipe never disappoints. Once you try it, I have a feeling it will become a regular in your rotation too. It’s easy, versatile, and downright delicious every single time.