Olive Garden-Inspired Pasta Salad
A vibrant and flavorful dish blending fresh vegetables, olives, and feta cheese with pasta, all tossed in Italian dressing—a perfect comfort food for any occasion.
Ingredients
Pasta and Vegetables
- 2 cups cooked pasta (e.g., rotini or penne) Sturdy shapes to hold dressing.
- 1 cup cherry tomatoes, halved Provides sweetness and color.
- 1 cup cucumber, diced Adds crunch.
- 1/2 cup red onion, thinly sliced For flavor and color.
- 1/2 cup bell pepper, diced Can use any color.
- 1/4 cup black olives, sliced For a savory touch.
- 1/4 cup feta cheese, crumbled For creaminess.
Dressing
- 1/2 cup Italian dressing Classic choice for flavor.
- 1 tablespoon olive oil Enhances dressing.
- Salt and pepper to taste For seasoning.
Garnish
- Fresh basil Optional, for garnish.
Instructions
Preparation
- Cook the pasta according to package instructions. Select shapes like rotini or penne.
- Drain the pasta and cool it under cold running water to prevent mushiness.
Mixing
- In a large mixing bowl, add the cooled pasta.
- Add cherry tomatoes, cucumber, red onion, bell pepper, and black olives.
- Drizzle with Italian dressing and olive oil. Toss gently to coat without over-tossing.
- Season with salt and pepper to taste.
Chilling
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
Serving
- When ready to serve, give the salad a quick toss and garnish with fresh basil if using.
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Notes
Store in an airtight container in the fridge for up to three days. Consider keeping dressing separate for crisp vegetables.