This copycat Olive Garden Pasta Salad brings all the Italian restaurant vibes right to your kitchen with rotini pasta, pepperoni, bacon, and that iconic tangy dressing everyone loves.
Okay, real talk—who hasn’t been to Olive Garden and wondered if they could recreate that amazing pasta salad at home? You know the one I’m talking about. That perfectly dressed, flavor-packed side dish that somehow tastes like vacation and carbs had a baby. Well, friends, I’ve cracked the code, and I’m here to tell you it’s almost too easy.
I first attempted this Olive Garden pasta salad after a particularly disappointing takeout experience where they forgot half my order. I was hungry, annoyed, and determined to never rely on restaurant timing again.
So I grabbed what I had in my fridge, hit the store for that signature Italian dressing, and boom—this recipe was born. Now it’s my go-to for potlucks, BBQs, and those nights when I want something delicious without turning on the oven.
Table of Contents
Why You’ll Love This Olive Garden Pasta
Look, I could give you a whole speech about why this recipe rocks, but let me keep it simple. This pasta salad is ridiculously easy to throw together, tastes better the next day (hello, meal prep), and always gets compliments. Like, always. People will ask you for the recipe, and you can either share it or keep the mystery alive—I won’t judge.
It’s got everything you want in a pasta salad: hearty rotini that holds onto all that dressing, salty pepperoni and bacon, creamy cheese, and those briny black olives that add the perfect pop. Plus, fresh tomatoes keep things light and bright. It’s basically a flavor party in a bowl, and everyone’s invited.
What Makes This Recipe Special
Unlike those mayo-heavy pasta salads that get kinda weird after sitting out, this one actually improves with time. The dressing soaks into the pasta, the flavors meld together, and you’re left with something that tastes like you worked way harder than you actually did. That’s my kind of cooking.
I’ve made this for summer cookouts, holiday gatherings, and random Tuesday dinners when I couldn’t be bothered to cook anything complicated. It works every single time. And if you’ve got picky eaters in your life, this is one of those rare recipes that tends to win people over. The familiar flavors make it feel comforting, not intimidating.
Olive Garden Pasta Salad Copycat
Equipment
- Large mixing bowl
- Pot
- Colander
Ingredients
Main Ingredients
- 1 box 16 oz Rotini pasta The spiral shape catches all that dressing
- 1 package 6 oz Pepperoni slices Chop for better distribution
- 1 cup Bacon bits Real bacon or store-bought bits
- 1 can 2-3 oz Black olives Sliced, adds briny punch
- 1 cup Fresh tomatoes Grape or Roma tomatoes, chopped
- 1-2 cups Shredded cheese Mozzarella or Italian blend
- 1 cup Olive Garden Italian Dressing Do not skip!
Instructions
- Cook rotini pasta according to package directions, drain, and cool completely.
- Chop pepperoni, tomatoes, and prepare bacon bits if needed.
- Combine pasta, pepperoni, tomatoes, bacon bits, black olives, and shredded cheese in a large mixing bowl. Pour dressing over and toss to coat.
- Cover and chill in the fridge for at least 1 hour before serving.
Notes
Ingredients You’ll Need
Here’s what you’re working with. Nothing fancy, nothing hard to find—just good stuff that comes together beautifully.
| Ingredient | Amount | Notes |
|---|---|---|
| Rotini pasta | 1 box (16 oz) | The spiral shape is key—it catches all that dressing |
| Pepperoni slices | 1 package (6 oz) | Chop ’em up for better distribution |
| Bacon bits | 1 cup | Real bacon or store-bought bits both work |
| Black olives | 1 can (2-3 oz), sliced | Adds that briny, salty punch |
| Fresh tomatoes | 1 cup, chopped | Grape or Roma tomatoes work great |
| Shredded cheese | 1-2 cups | I use mozzarella or Italian blend |
| Olive Garden Italian Dressing | 1 cup | This is the secret weapon—don’t skip it! |
The magic really comes from that Olive Garden Italian Dressing. You can usually find it in the salad dressing aisle at most grocery stores, and honestly, it’s worth buying a couple of bottles because you’ll want to make this again.
How to Make Olive Garden Pasta Salad
Alright, let’s get into it. This is where the magic happens, and I promise it’s easier than parallel parking.
Step 1: Cook the Pasta
Start by cooking your rotini pasta according to the package directions. You want it al dente—not mushy, not crunchy, just right. Once it’s done, drain it really well and let it cool completely. Here’s a pro tip: rinse it under cold water to stop the cooking process and cool it down faster. Nobody wants warm pasta salad (unless you do, then you do you).
While the pasta’s cooling, you can prep everything else. Multitasking for the win.
Step 2: Prep Your Mix-Ins
Grab your pepperoni slices and chop them into smaller pieces. You want them bite-sized so you get a little pepperoni in every forkful. Same deal with the tomatoes—chop them up nice and small. I like using grape tomatoes because they’re sweet and don’t get too watery, but Roma tomatoes work great too.
If you’re using fresh bacon instead of bacon bits, cook it up until it’s crispy, then crumble it. The smoky, salty flavor is chef’s kiss.
Step 3: Combine Everything
Pour your cooled pasta into a large mixing bowl—and I mean large. You’re gonna need room to toss everything together without making a mess. Add in the chopped pepperoni, tomatoes, bacon bits, sliced black olives, and shredded cheese.
Now here comes the fun part. Pour that entire cup of Olive Garden Italian Dressing over everything and stir it all together. Get in there with a big spoon or spatula and make sure every piece of pasta is coated. The dressing should be evenly distributed, clinging to all those nooks and crannies in the rotini.
Step 4: Chill and Serve
Cover the bowl with plastic wrap or transfer everything to an airtight container, then pop it in the fridge. Let it chill for at least an hour—longer is even better. This gives the flavors time to get to know each other, and trust me, they become best friends.
When you’re ready to serve, give it a quick stir and taste it. You might want to add a splash more dressing if it looks dry. Serve it cold, and watch it disappear.
Expert Tips for the Best Results
Want to take this from great to incredible? Here are some tricks I’ve picked up along the way.
Don’t skip the cooling step. Seriously. If you add the dressing to hot pasta, it’ll just slide off and pool at the bottom of the bowl. Cool pasta = happy pasta that actually absorbs the flavor.
Make it ahead. This olive garden pasta is actually better the next day. The flavors have more time to meld, and the pasta soaks up all that tangy dressing. I usually make mine the night before I need it.
Adjust the dressing. Some people like their pasta salad really dressed, others prefer it lighter. Start with a cup, but feel free to add more if you like things extra saucy. You can always add more, but you can’t take it away.
Use good quality ingredients. Since this recipe is so simple, the quality of your ingredients really shines through. Splurge on decent pepperoni and cheese—it makes a difference.
Variations to Try
One of the best things about this recipe is how adaptable it is. Here are some ways to switch it up.
Add more veggies. Toss in some diced bell peppers, red onion, or cucumber for extra crunch and color. If you love veggie-packed salads, check out this healthy street corn pasta salad for more inspiration.
Try different proteins. Swap the pepperoni for salami, add some diced ham, or go vegetarian and leave out the meat entirely. You could even add some grilled chicken to make it more of a main dish.
Experiment with cheese. While mozzarella and Italian blends are classic, you could try feta for a tangier kick, or provolone for a smokier flavor. Parmesan works too if you want something sharper.
Make it a pesto pasta salad. Here’s a fun twist: replace half the Italian dressing with pesto. It adds this gorgeous green color and an herby, garlicky flavor that’s absolutely divine. You’ll get a whole different vibe while keeping that garden pasta salad spirit alive.
Troubleshooting Common Issues
The Pasta Looks Dry
This happens when the pasta absorbs too much dressing as it sits. Just add a few extra tablespoons of dressing before serving and give it a good toss. Problem solved.
It Tastes Bland
You probably need more salt or more dressing. Taste as you go and adjust. Sometimes I’ll add a pinch of Italian seasoning or garlic powder to boost the flavor.
The Ingredients Settled to the Bottom
Totally normal. Just give everything a good stir before serving. Gravity’s gonna do its thing, but a quick mix brings it all back together.
Storage and Make-Ahead Tips
Here’s where this recipe really earns its gold star.
| Storage Method | Duration | Tips |
|---|---|---|
| Refrigerator | 3-5 days | Store in an airtight container |
| Freezer | Not recommended | The dressing and veggies don’t freeze well |
| Room temperature | 2 hours max | Don’t leave it out longer—food safety first! |
Reheating: Honestly, this is best served cold. But if you want to take the chill off, just let it sit at room temperature for 20-30 minutes before serving.
No-waste kitchen ideas: Got leftover ingredients? Use that extra pepperoni on homemade pizza, toss the cheese into an omelet, or throw those tomatoes into a fresh salsa. If you’re all about using every bit of food, you’ll love these sourdough cheesy breadsticks that pair perfectly with pasta dishes.
Nutritional Information
Here’s the breakdown per serving (based on 8 servings):
| Nutrient | Amount |
|---|---|
| Calories | ~380 |
| Total Fat | 18g |
| Saturated Fat | 6g |
| Carbohydrates | 40g |
| Fiber | 2g |
| Protein | 14g |
| Sodium | 720mg |
Note: These are estimates and will vary based on specific brands and portions used.
What to Serve With This Pasta Salad
This olive garden pasta works as a side dish or a main event. Pair it with grilled chicken, burgers, or even a simple green salad for a complete meal. It’s also fantastic alongside other crowd-pleasers like this healthy ground turkey taco skillet or Gordon Ramsay ground turkey pasta.
For a full Italian-inspired spread, serve it with garlic bread and a crisp white wine. Or keep it casual with chips and dip at your next backyard BBQ.
Olive Garden Pasta Salad FAQs
Can I make this pasta salad without bacon?
Absolutely! Just leave it out or substitute with extra pepperoni or even some diced ham. The salad will still be delicious and packed with flavor. You could also add sun-dried tomatoes for a different kind of savory punch.
How long does this need to chill before serving?
At least an hour, but overnight is even better. The longer it sits, the more the flavors develop and the better it tastes. If you’re in a rush, an hour works, but patience really pays off here.
Can I use a different type of pasta?
Sure thing! While rotini is ideal because it holds the dressing so well, you could use penne, farfalle, or even bowtie pasta. Just stick with something that has texture and shape to grab onto all those goodies.
What if I can’t find Olive Garden dressing?
Look for any high-quality Italian dressing with a good balance of tangy and sweet. Brands like Ken’s or Kraft work in a pinch. You could also make your own, though the store-bought Olive Garden version really does nail that signature taste.
Is this pasta salad gluten-free?
Not as written, but you can easily swap in gluten-free pasta. Just follow the cooking instructions on your specific brand since gluten-free pasta can cook differently. Everything else in the recipe is naturally gluten-free.
Final Thoughts
There you have it—the easiest, most crave-worthy copycat Olive Garden pasta salad you’ll ever make. It’s the kind of recipe that feels like a warm hug from your favorite Italian restaurant, except you made it yourself and probably spent way less money.
Whether you’re bringing it to a potluck, making it for meal prep, or just want something tasty to have in the fridge all week, this recipe’s got you covered. And if you’re looking for more pasta salad inspiration, definitely check out this fresh broccoli pasta salad for another delicious twist.
So what are you waiting for? Grab those ingredients, get cooking, and prepare to impress literally everyone. And hey, once you’ve made it, snap a pic and share it on Pinterest—I’d love to see how yours turns out! Drop a comment below and let me know what you think. Did you add any fun twists? Did your family devour it in record time? I want to hear all about it.
Happy cooking, friends!
