Olive Garden Pasta Salad is a vibrant and flavorful dish inspired by the popular restaurant favorite. This salad combines tender pasta with crisp vegetables, tangy Italian dressing, and a blend of cheeses for a perfect balance of textures and tastes. Easy to prepare and ideal for picnics, potlucks, or as a side dish, it’s a versatile recipe that brings fresh, zesty flavors to your table.

Ingredients:

• 12 ounces rotini pasta
  
  

• 1 cup cherry tomatoes, halved
  
  

• 1 cup cucumber, diced
  
  

• 1 cup cooked and chopped pepperoni or salami
  
  

• 1/2 cup black olives, sliced
  
  

• 1/2 cup red onion, thinly sliced
  
  

• 1 cup mozzarella cheese cubes
  
  

• 1/2 cup shredded Parmesan cheese
  
  

• 1/4 cup fresh parsley, chopped
  
  

For the Dressing:

• 1/3 cup olive oil
  
  

• 3 tablespoons red wine vinegar
  
  

• 1 teaspoon Italian seasoning
  
  

• 1 teaspoon sugar
  
  

• 1 clove garlic, minced
  
  

• Salt and pepper, to taste
  
  

Directions:

1. Cook pasta according to package instructions until al dente. Drain and rinse under cold water. Drain again.
   
   

2. In a large bowl, combine cooked pasta, cherry tomatoes, cucumber, pepperoni, olives, red onion, mozzarella, Parmesan, and parsley.
   
   

3. In a small bowl, whisk together olive oil, red wine vinegar, Italian seasoning, sugar, garlic, salt, and pepper until well combined.
   
   

4. Pour the dressing over the pasta salad and toss gently to coat all ingredients evenly.
   
   

5. Refrigerate for at least 1 hour before serving to allow flavors to meld.
   
   

Nutritional Information (per serving, approx., serves 6):

• Calories: 400 kcal
  
  

• Total Fat: 25 g
  
  

• Saturated Fat: 8 g
  
  

• Sodium: 700 mg
  
  

• Total Carbohydrates: 30 g
  
  

• Dietary Fiber: 3 g
  
  

• Sugars: 4 g
  
  

• Protein: 14 g