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Delicious Olive Garden style pasta salad with fresh vegetables and dressing

Olive Garden Inspired Pasta Salad

A refreshing and colorful pasta salad with a mix of pasta, fresh vegetables, olives, and a delightful dressing, perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 8 ounces pasta (any shape such as rotini or penne) Use gluten-free pasta if desired.
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumbers, diced
  • ½ cup red onion, thinly sliced
  • 1 cup black olives, sliced
  • ½ cup feta cheese, crumbled Can be substituted with mozzarella or goat cheese.
Dressing
  • ¼ cup olive oil
  • 2 tablespoons red wine vinegar Can substitute with apple cider vinegar.
  • 1 tablespoon Italian seasoning Taste to adjust seasoning.
  • Salt and pepper to taste

Method
 

Preparation
  1. Boil a large pot of water over high heat and add a pinch of salt. Cook the pasta according to the package directions until al dente, usually 8-12 minutes. Drain and cool completely.
  2. In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumbers, red onion, black olives, and feta cheese. Gently mix with a spatula.
  3. In a separate bowl, whisk together the olive oil, red wine vinegar, Italian seasoning, salt, and pepper.
  4. Pour the dressing over the pasta salad mixture and gently toss until well coated.
  5. Cover the salad and refrigerate for at least 30 minutes before serving.

Notes

Store leftovers in an airtight container for 3-4 days. Avoid freezing the salad with fresh vegetables. Prepare the components a day in advance for convenience.