I perfected my Copycat Olive Garden Pasta by reverse-engineering the dressing and adding a simple secret herb blend that recreates its signature profile.

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Ive been chasing the perfect Copycat Olive Garden Pasta for years, and at last I made one that actually tastes like the real deal. It’s bright, a little tangy, and full of those textures that make you keep going back for more.

Rotini pasta holds little pools of dressing so every bite changes, and cubes of provolone add that creamy, salty pop that keeps it interesting. This is the kind of Pasta Salad Potluck dish people pretend they only had one scoop of, but they come back for seconds.

I cant promise secrets, but I can promise it will disappear.

Ingredients

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Rotini gives carbs and bulk, it soaks up dressing but has little protein.
Cherry tomatoes are sweet and slightly acidic, add vitamin C and bright color.
Provolone and mozzarella are melty cheeses, add protein, fat, creamy salty notes.
Genoa salami is savory and fatty, brings protein and big flavor but adds sodium.
Olive oil is rich in monounsaturated fats, gives silkiness and helps carry herbs.
Red wine vinegar gives bright acidic punch, cuts richness and adds tangy zip.
Mayonnaise is a thick creamy binder, mostly fat, makes the dressing smooth and satisfying.
Pepperoncini are pickled peppers with mild heat, they add tang and crunchy bite.

Ingredient Quantities

16 ounces rotini pasta (tri color or regular)

1 pint grape or cherry tomatoes, halved

1 medium English cucumber, diced

1 green bell pepper, seeded and diced

1/2 small red onion, thinly sliced

1/2 cup sliced black olives (about 3 oz)

1/2 cup sliced pepperoncini (about 3-4 oz)

8 ounces provolone, cut into 1/2 inch cubes

8 ounces mozzarella pearls or cubed mozzarella

8 ounces Genoa salami or Italian salami, chopped

1/2 cup grated Parmesan cheese

1 cup mayonnaise

1/2 cup olive oil

1/2 cup red wine vinegar

1 tablespoon dried Italian seasoning

1 teaspoon garlic powder

2 tablespoons granulated sugar

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons chopped fresh parsley

How to Make this

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1. Bring a big pot of water to a boil, salt it, then cook 16 oz rotini until just al dente according to package; drain, rinse under cold water to stop cooking and cool, then toss with a little of the 1/2 cup olive oil so the pasta wont stick.

2. While pasta cooks prep the produce: halve 1 pint grape or cherry tomatoes, dice 1 medium English cucumber, seed and dice 1 green bell pepper, thinly slice 1/2 small red onion, slice 1/2 cup black olives and 1/2 cup pepperoncini, and chop 2 tablespoons fresh parsley.

3. Cube 8 oz provolone into 1/2 inch pieces, use 8 oz mozzarella pearls or cube 8 oz mozzarella, and chop 8 oz Genoa salami into bite sized pieces.

4. Make the dressing in a bowl: whisk together 1 cup mayonnaise, the rest of the 1/2 cup olive oil, 1/2 cup red wine vinegar, 1 tablespoon dried Italian seasoning, 1 teaspoon garlic powder, 2 tablespoons granulated sugar, 1 teaspoon salt and 1/2 teaspoon black pepper until smooth. If you like extra tang add a splash of the pepperoncini juice.

5. In a very large bowl combine the cooled pasta, all the prepped vegetables, olives, pepperoncini, salami, provolone and mozzarella. Pour the dressing over everything.

6. Toss gently but thoroughly so the dressing coats every bit, then fold in 1/2 cup grated Parmesan and the chopped parsley so theyre evenly distributed.

7. Taste and adjust: add a little more salt, pepper or sugar if it tastes flat, or another splash of red wine vinegar if you want it brighter. Be careful not to over-salt since cheeses are salty.

8. Cover and chill at least 1 hour for the flavors to marry, but preferably 4 hours or overnight; the salad actually gets better the next day. If it thickens too much after chilling, stir in a teaspoon or two of cold water or more olive oil to loosen it.

9. Before serving give it one last gentle toss, garnish with extra parsley and Parmesan if you want, and serve cold or room temp. Watch out that tomatoes dont get too smashed when you toss.

Equipment Needed

1. Large pot for boiling the pasta (big enough for 16 oz)
2. Colander to drain and rinse the pasta
3. Very large mixing bowl to combine everything
4. Chef’s knife for chopping salami, cheese and veggies
5. Cutting board (you’ll want a separate one for meat if possible)
6. Measuring cups and spoons for the mayo, oil, vinegar and seasonings
7. Small bowl and whisk (or fork) to make the dressing
8. Large spoon or salad tongs to toss gently before chilling

FAQ

Q: Can I make this pasta salad ahead of time? A: Yes. Make it up to 24 hours before serving, the flavors actually taste better after a few hours. Cook pasta until just tender, rinse with cold water and toss with a little olive oil so it wont stick. If you plan to make it more than a day ahead keep the mozzarella or fresh herbs separate and add them right before serving.

Q: Can I swap ingredients if I dont have everything? A: Totally. Any short pasta works like rotini, penne or farfalle. If you dont have provolone use extra mozzarella or feta for tang. Leave out the salami to make it vegetarian and add chickpeas or cannellini beans for protein.

Q: Should I keep the dressing separate? A: You can. If youre making it for a picnic or potluck pack the dressing separately and toss right before serving to avoid a soggy salad. If you toss early chill at least 2 hours so the flavors meld but remember the pasta will soak up some dressing over time.

Q: How long will leftovers keep? A: In an airtight container in the fridge the salad keeps 3 to 4 days. If you swapped mayo for Greek yogurt eat it within 2 to 3 days. Always drain off excess liquid before serving and stir in fresh parsley for a lift.

Q: How do I stop cucumbers and tomatoes from making the salad watery? A: Salt the diced cucumber and let it sit in a colander 10 minutes then squeeze or pat dry. Use grape or cherry tomatoes, halve them and pat dry with paper towels. Add them right before serving for the least extra juice.

Q: Any quick tips to improve the dressing? A: Taste and tweak. If its too tangy add a bit more sugar or a little extra mayo. If its too thick thin with a splash of olive oil or water. Let the dressing sit 10 minutes after mixing so the sugar dissolves and the dried Italian seasoning softens.

Easy Olive Garden Copycat Pasta Salad Recipe For Any Occasion! Substitutions and Variations

Rotini: swap for penne, farfalle or cavatappi, or choose whole wheat or gluten free pasta for a healthier option
Mayonnaise: use Greek yogurt, sour cream or a light mayo for a tangy lighter dressing, tastes almost the same
Genoa salami: sub with pepperoni, soppressata or sliced cooked ham, or use turkey salami to cut fat
Provolone and mozzarella: replace with sharp cheddar, Monterey Jack or cubed feta for a tangy twist, mozzarella pearls can be swapped for bocconcini

Pro Tips

– Salt the pasta water like the sea. That is the main chance to season the pasta itself, so be generous rather than timid.

– Rinse the pasta only until it stops cooking and is cool. Pat cherry tomatoes dry and fold them in last so they dont get smashed and water the whole salad down.

– Make the dressing a day ahead if you can. It mellows and tastes better after a few hours, and you can adjust tang or sweetness more easily before you toss everything together.

– Cut cheeses, salami and veg into similar sized pieces so every bite is balanced. Save a little Parmesan and parsley to sprinkle on top right before serving to keep the salad looking fresh.

– Taste as you go and be careful with salt. The cheeses and salami add a lot, so boost acidity first with a splash of red wine vinegar or a teaspoon of pepperoncini juice to brighten instead of dumping in more salt.

Easy Olive Garden Copycat Pasta Salad Recipe For Any Occasion!

Recipe by Francis Mead

0.0 from 0 votes

I perfected my Copycat Olive Garden Pasta by reverse-engineering the dressing and adding a simple secret herb blend that recreates its signature profile.

Servings

servings

Calories

950

kcal

Equipment: 1. Large pot for boiling the pasta (big enough for 16 oz)
2. Colander to drain and rinse the pasta
3. Very large mixing bowl to combine everything
4. Chef’s knife for chopping salami, cheese and veggies
5. Cutting board (you’ll want a separate one for meat if possible)
6. Measuring cups and spoons for the mayo, oil, vinegar and seasonings
7. Small bowl and whisk (or fork) to make the dressing
8. Large spoon or salad tongs to toss gently before chilling

Ingredients

16 ounces rotini pasta (tri color or regular)
1 pint grape or cherry tomatoes, halved
1 medium English cucumber, diced
1 green bell pepper, seeded and diced
1/2 small red onion, thinly sliced
1/2 cup sliced black olives (about 3 oz)
1/2 cup sliced pepperoncini (about 3-4 oz)
8 ounces provolone, cut into 1/2 inch cubes
8 ounces mozzarella pearls or cubed mozzarella
8 ounces Genoa salami or Italian salami, chopped
1/2 cup grated Parmesan cheese
1 cup mayonnaise
1/2 cup olive oil
1/2 cup red wine vinegar
1 tablespoon dried Italian seasoning
1 teaspoon garlic powder
2 tablespoons granulated sugar
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons chopped fresh parsley

Directions

Bring a big pot of water to a boil, salt it, then cook 16 oz rotini until just al dente according to package; drain, rinse under cold water to stop cooking and cool, then toss with a little of the 1/2 cup olive oil so the pasta wont stick.
While pasta cooks prep the produce: halve 1 pint grape or cherry tomatoes, dice 1 medium English cucumber, seed and dice 1 green bell pepper, thinly slice 1/2 small red onion, slice 1/2 cup black olives and 1/2 cup pepperoncini, and chop 2 tablespoons fresh parsley.
Cube 8 oz provolone into 1/2 inch pieces, use 8 oz mozzarella pearls or cube 8 oz mozzarella, and chop 8 oz Genoa salami into bite sized pieces.
Make the dressing in a bowl: whisk together 1 cup mayonnaise, the rest of the 1/2 cup olive oil, 1/2 cup red wine vinegar, 1 tablespoon dried Italian seasoning, 1 teaspoon garlic powder, 2 tablespoons granulated sugar, 1 teaspoon salt and 1/2 teaspoon black pepper until smooth. If you like extra tang add a splash of the pepperoncini juice.
In a very large bowl combine the cooled pasta, all the prepped vegetables, olives, pepperoncini, salami, provolone and mozzarella. Pour the dressing over everything.
Toss gently but thoroughly so the dressing coats every bit, then fold in 1/2 cup grated Parmesan and the chopped parsley so theyre evenly distributed.
Taste and adjust: add a little more salt, pepper or sugar if it tastes flat, or another splash of red wine vinegar if you want it brighter. Be careful not to over-salt since cheeses are salty.
Cover and chill at least 1 hour for the flavors to marry, but preferably 4 hours or overnight; the salad actually gets better the next day. If it thickens too much after chilling, stir in a teaspoon or two of cold water or more olive oil to loosen it.
Before serving give it one last gentle toss, garnish with extra parsley and Parmesan if you want, and serve cold or room temp. Watch out that tomatoes dont get too smashed when you toss.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.