Olive Garden-Inspired Pasta Salad
A vibrant and refreshing pasta salad that captures the spirit of Olive Garden, featuring cooked pasta tossed with fresh vegetables and a tangy dressing.
Ingredients
Pasta and Vegetables
- 2 cups cooked pasta (e.g., rotini or penne) Make sure to cook it al dente.
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, thinly sliced
- 1/2 cup bell pepper, diced
- 1/4 cup black olives, sliced
- 1/4 cup feta cheese, crumbled
Dressing and Seasoning
- 1/2 cup Italian dressing
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
Preparation
- Cook the pasta according to package instructions, then drain and cool under cold water.
- In a large mixing bowl, combine the cooled pasta, halved cherry tomatoes, diced cucumber, thinly sliced red onion, diced bell pepper, sliced black olives, and crumbled feta cheese.
Dressing
- Drizzle the Italian dressing and olive oil over the mixture and gently toss until well coated.
- Add salt and pepper to taste.
Chilling
- Cover with plastic wrap or transfer to an airtight container and chill in the refrigerator for at least 30 minutes.
Serving
- When ready to serve, give it a quick toss and garnish with fresh basil, if desired.
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Notes
For best flavor, let the salad sit in the fridge for a few hours or overnight. Balance the dressing by adding olive oil or a bit of honey if too tangy.