If you’ve ever wished you could bring the bold, crowd-pleasing flavors of Olive Garden home, this Olive Garden Italian salad recipe is exactly what you’ve been looking for.
Packed with tender rotini pasta, crisp colorful vegetables, savory salami, creamy cubed cheese, and zesty Italian dressing, this dish is far more than a side salad -it’s a full-on flavor experience.
This copycat Olive Garden Italian salad comes together in minutes, chills beautifully, and feeds a crowd without any fuss. Whether you’re planning a summer cookout, a weeknight dinner, or a potluck dish everyone will actually remember, this recipe delivers every single time.
What Does Olive Garden Italian Salad Taste Like?
This Olive Garden Italian salad is bold, tangy, and deeply satisfying. The rotini pasta acts as the hearty base, soaking up the zesty Italian dressing as it chills. Every forkful delivers a mix of textures -tender pasta, crisp celery and green pepper, juicy cherry tomatoes, and briny black olives.
The cubed cheese adds a creamy, mild richness, while the diced salami brings a savory, slightly smoky punch.
Italian seasoning ties everything together with herby warmth. It tastes like a deli counter and a garden shook hands and made something wonderful.
Olive Garden Italian Salad Ingredients
Here’s everything you need to make this recipe for Olive Garden Italian salad right at home.
For the Pasta Salad
- 1 lb (16 oz) rotini pasta, cooked and cooled
- ½ cup red onion, diced
- 2 stalks celery, diced
- 1 cup cherry tomatoes, halved
- 1 medium green bell pepper, diced
- 1 can (2.25 oz) sliced black olives, drained
- 1½ cups cubed cheese (provolone, cheddar, or a mix of both)
- 1 cup diced salami (about 4 oz)
- 1 teaspoon dried Italian seasoning
- Freshly ground black pepper, to taste
For the Dressing
- ½ to ¾ cup Olive Garden Italian dressing (store-bought or homemade), plus extra as needed
Pro tip: The Olive Garden-brand bottled Italian dressing is widely available in most grocery stores and is the easiest way to nail that authentic flavor in this copycat Olive Garden Italian salad.
Kitchen Utensils You’ll Need
- Large pot (for boiling pasta)
- Colander or strainer
- Large mixing bowl
- Sharp chef’s knife and cutting board
- Measuring cups and spoons
- Can opener
- Plastic wrap or airtight lid (for chilling)
- Salad tongs or large spoon for tossing
Preparation and Cooking Time
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes (pasta boiling)
- Chill Time: 1 hour minimum
- Total Time: About 1 hour 25 minutes
- Servings: 6–8
How to Make Olive Garden Italian Pasta Salad -Step-by-Step
Step 1: Cook and Cool the Pasta
Bring a large pot of well-salted water to a rolling boil. Add the rotini pasta and cook according to package directions until al dente -firm but not hard in the center. Drain through a colander and rinse immediately under cold running water to stop the cooking and cool the pasta down quickly. Shake off excess water and set aside. Slightly undercooked pasta is better here, as it will continue to absorb the dressing while chilling.
Step 2: Combine the Base Ingredients
In a large mixing bowl, add the cooled rotini pasta, diced red onion, diced celery, halved cherry tomatoes, and diced green bell pepper. Toss lightly to distribute the vegetables evenly through the pasta. This colorful base is what gives the Olive Garden Italian salad its visual appeal and fresh crunch alongside the hearty pasta.
Step 3: Add the Mix-Ins
Add the drained sliced black olives, cubed cheese, and diced salami to the bowl. Fold everything in gently so the cheese cubes don’t break apart. The combination of salty, briny olives with savory salami and creamy cheese is exactly what’s in an Olive Garden Italian salad that makes it so irresistible and filling.
Step 4: Season the Salad
Sprinkle in the dried Italian seasoning and a generous pinch of freshly ground black pepper. Toss gently so the seasoning distributes throughout the salad rather than clumping in one spot. Don’t be shy with the pepper -it adds a subtle warmth that complements the tangy dressing beautifully.
Step 5: Dress and Toss
Drizzle ½ to ¾ cup of the Olive Garden Italian dressing evenly over the salad. Toss thoroughly until every piece of pasta and vegetable is coated. Check the consistency -the salad should look glossy and well-coated, not dry. If it looks like it needs more dressing, add another splash and toss again. The pasta will absorb some of the dressing during chilling, so being slightly generous here is a good call.
Step 6: Chill
Cover the bowl tightly with plastic wrap or a fitted lid and refrigerate for at least 1 hour -or ideally 2–3 hours. This resting time is essential. It allows the pasta to fully absorb the Italian dressing, the flavors to meld together, and the salad to reach that satisfying, cohesive taste that defines a great Olive Garden Italian pasta salad.
Step 7: Toss and Serve
Before serving, give the salad a good toss. Taste it -the pasta may have absorbed much of the dressing during chilling, so add another drizzle if it seems dry. Plate it up and serve cold.
Customization and Serving Ideas for Olive Garden Italian Salad
This Olive Garden Italian salad recipe is incredibly versatile. Here are seven delicious ways to adapt and serve it.
1. Swap the Pasta Shape
Rotini is the classic choice because its spirals grip the dressing and mix-ins perfectly, but this salad works beautifully with penne, farfalle (bowties), fusilli, or even small shells. Each shape brings a slightly different bite and visual appeal, making it easy to customize based on what you have on hand.
2. Add Pepperoncini for a Classic Olive Garden Touch
Pepperoncini peppers are practically synonymous with Olive Garden’s flavor profile. Slice a handful and toss them in with the vegetables for that signature tangy, mildly spicy kick that makes this copycat taste even more authentic.
3. Make It a Heartier Main Dish
To turn this side salad into a filling main course, add more protein -sliced grilled chicken, cooked shrimp, or extra salami. You can also bulk it up with chickpeas or white beans for a vegetarian-friendly protein boost that pairs well with the Italian seasoning and dressing.
4. Go Vegetarian
Simply omit the salami and replace it with marinated artichoke hearts, roasted red peppers, or extra olives. The salad is still packed with flavor and texture without the meat, making it a great option for vegetarian guests at any gathering.
5. Use a Mix of Cheeses
Provolone is closest to what you’d find in an authentic Italian-style pasta salad, but a mix of provolone and sharp cheddar adds extra dimension. Fresh mozzarella pearls are another excellent choice -creamy, mild, and beautiful in the bowl.
6. Serve It as a Potluck or Meal Prep Staple
This copycat Olive Garden Italian salad is one of the best make-ahead dishes you can bring to a party or prep for the week. It holds up well in the refrigerator for days, actually improving in flavor the longer it sits. Double the recipe for a crowd – it disappears fast.
7. Pair It With the Full Olive Garden Experience
Enjoy this Olive Garden Italian Salad Recipe as a fresh, zesty side dish, and pair it with our Garden Vegetable Rice for a balanced, satisfying, and flavorful meal experience.
Tips for the Best Copycat Olive Garden Italian Salad
Follow these expert tips to make sure your Olive Garden Italian pasta salad turns out perfectly every time.
1. Salt Your Pasta Water Generously
This is the single most impactful thing you can do for any pasta dish. Well-salted boiling water seasons the pasta from the inside out -something no amount of dressing can compensate for afterward. The water should taste pleasantly salty, similar to a light broth.
2. Cook Pasta Al Dente, Not Soft
Overcooked, mushy pasta is the most common mistake in pasta salads. Since the pasta continues to absorb dressing and soften slightly in the refrigerator, pulling it out 1–2 minutes before fully cooked ensures the final texture is perfectly firm and pleasantly chewy after chilling.
3. Rinse and Cool the Pasta Completely
Unlike hot pasta dishes, pasta salad absolutely requires a cold-water rinse after draining. This stops the cooking immediately and removes excess starch that would otherwise make the pasta clump together into a sticky mess. Cool it all the way through before adding the other ingredients.
4. Let the Salad Chill Long Enough
One hour is the minimum, but two to three hours is the sweet spot. The extra chilling time allows the rotini to absorb the Italian dressing deeply, the vegetables to slightly mellow, and every flavoring element to marry into that bold, cohesive flavor that makes this recipe for Olive Garden Italian salad so craveable.
5. Always Taste and Re-dress Before Serving
After chilling, the pasta will have soaked up a significant amount of the dressing. Before serving, taste the salad and add more Italian dressing as needed -usually another 2–4 tablespoons. This re-dressing step is what separates a great pasta salad from a dry, disappointing one.
6. Dice Vegetables Uniformly
Aim for roughly ¼-inch dice on your red onion, celery, and green pepper. Uniform cuts mean every forkful contains a balanced mix of ingredients rather than being overwhelmed by one element. Consistent sizing also makes the salad look far more polished and appealing on the plate.
7. Make It the Night Before for Best Results
If your schedule allows, prepare this Olive Garden Italian salad the night before your event or meal. An overnight chill produces the deepest, most developed flavor -every ingredient has maximum time to absorb the seasoning and dressing. Just reserve a little extra dressing to toss in right before serving.
Storage and Reheating
Store leftover Olive Garden Italian pasta salad in an airtight container in the refrigerator for up to 4 days. Before serving from storage, add a fresh drizzle of Italian dressing and toss well. This salad is served cold -no reheating needed or recommended.
Frequently Asked Questions
Here, we’ve got you covered with some common questions that people often ask
What is in Olive Garden Italian salad?
The Olive Garden Italian salad features cooked rotini pasta, diced red onion, celery, halved cherry tomatoes, diced green bell pepper, sliced black olives, cubed cheese (provolone or cheddar), diced salami, Italian seasoning, black pepper, and Olive Garden Italian dressing.
What is the difference between Olive Garden Italian salad and Olive Garden house salad?
The Olive Garden house salad is a classic green salad made with romaine and iceberg lettuce, topped with pepperoncini, olives, tomatoes, croutons, and creamy Italian dressing. The Olive Garden Italian salad is a chilled pasta salad featuring rotini, vegetables, cheese, salami, and Italian dressing -heartier and made for make-ahead serving.
Can I use a different pasta for Olive Garden Italian pasta salad?
Yes. While rotini is traditional for this recipe because its spirals trap the dressing and ingredients, you can use penne, farfalle, fusilli, or small shell pasta with equally great results.
How long should Olive Garden Italian pasta salad chill before serving?
A minimum of 1 hour is required, but 2–3 hours produces the best flavor. An overnight chill delivers the richest, most cohesive taste as the pasta fully absorbs the dressing and all the seasonings meld together.
Can I make copycat Olive Garden Italian salad without salami?
Absolutely. Simply omit the salami for a vegetarian version. Replace it with marinated artichoke hearts, roasted red peppers, or chickpeas for extra substance and flavor.
How long does Olive Garden Italian pasta salad keep in the refrigerator?
Stored in an airtight container, this pasta salad keeps well for up to 4 days in the refrigerator. The flavor actually improves over the first 24–48 hours as the ingredients continue to marinate in the dressing.
What cheese works best in this Olive Garden Italian salad recipe?
Provolone is the most authentic choice for an Italian-style pasta salad, but sharp cheddar, fresh mozzarella pearls, or a combination of provolone and cheddar all work beautifully. Avoid soft cheeses that may crumble and dissolve into the dressing.
Can I use homemade Italian dressing instead of store-bought?
Yes, and it can taste even better. A simple blend of olive oil, white wine vinegar, lemon juice, garlic, Italian seasoning, Parmesan, and a touch of sugar works perfectly. Use the same quantity as you would the bottled dressing.
Olive Garden Italian Salad Recipe
If you’ve ever wished you could bring the bold, crowd-pleasing flavors of Olive Garden home, this Olive Garden Italian salad recipe is exactly what you’ve been looking for.
Ingredients
- 1 lb (16 oz) rotini pasta, cooked and cooled
- ½ cup red onion, diced
- 2 stalks celery, diced
- 1 cup cherry tomatoes, halved
- 1 medium green bell pepper, diced
- 1 can (2.25 oz) sliced black olives, drained
- 1½ cups cubed cheese (provolone, cheddar, or a mix of both)
- 1 cup diced salami (about 4 oz)
- 1 teaspoon dried Italian seasoning
- Freshly ground black pepper, to taste
- ½ to ¾ cup Olive Garden Italian dressing (store-bought or homemade), plus extra as needed
Instructions
Step 1: Cook and Cool the Pasta
Bring a large pot of well-salted water to a rolling boil. Add the rotini pasta and cook according to package directions until al dente -firm but not hard in the center. Drain through a colander and rinse immediately under cold running water to stop the cooking and cool the pasta down quickly. Shake off excess water and set aside. Slightly undercooked pasta is better here, as it will continue to absorb the dressing while chilling.
Step 2: Combine the Base Ingredients
In a large mixing bowl, add the cooled rotini pasta, diced red onion, diced celery, halved cherry tomatoes, and diced green bell pepper. Toss lightly to distribute the vegetables evenly through the pasta. This colorful base is what gives the Olive Garden Italian salad its visual appeal and fresh crunch alongside the hearty pasta.
Step 3: Add the Mix-Ins
Add the drained sliced black olives, cubed cheese, and diced salami to the bowl. Fold everything in gently so the cheese cubes don’t break apart. The combination of salty, briny olives with savory salami and creamy cheese is exactly what’s in an Olive Garden Italian salad that makes it so irresistible and filling.
Step 4: Season the Salad
Sprinkle in the dried Italian seasoning and a generous pinch of freshly ground black pepper. Toss gently so the seasoning distributes throughout the salad rather than clumping in one spot. Don’t be shy with the pepper -it adds a subtle warmth that complements the tangy dressing beautifully.
Step 5: Dress and Toss
Drizzle ½ to ¾ cup of the Olive Garden Italian dressing evenly over the salad. Toss thoroughly until every piece of pasta and vegetable is coated. Check the consistency -the salad should look glossy and well-coated, not dry. If it looks like it needs more dressing, add another splash and toss again. The pasta will absorb some of the dressing during chilling, so being slightly generous here is a good call.
Step 6: Chill
Cover the bowl tightly with plastic wrap or a fitted lid and refrigerate for at least 1 hour -or ideally 2–3 hours. This resting time is essential. It allows the pasta to fully absorb the Italian dressing, the flavors to meld together, and the salad to reach that satisfying, cohesive taste that defines a great Olive Garden Italian pasta salad.
Step 7: Toss and Serve
Before serving, give the salad a good toss. Taste it -the pasta may have absorbed much of the dressing during chilling, so add another drizzle if it seems dry. Plate it up and serve cold.
Notes
Store leftover Olive Garden Italian pasta salad in an airtight container in the refrigerator for up to 4 days. Before serving from storage, add a fresh drizzle of Italian dressing and toss well. This salad is served cold -no reheating needed or recommended.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 321
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