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Close-up of Olive Garden pasta salad with rotini, vegetables, black olives, and shredded Parmesan cheese
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Olive Garden Pasta Salad

Cold rotini pasta salad with bell peppers, carrots, black olives, Parmesan cheese, Salad Supreme, and Olive Garden Signature Italian Dressing.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: pasta salad, side dish
Cuisine: American, Italian
Keyword: cold pasta salad
Servings: 10 cups
Author: Trisha Haas - Salty Side Dish

Ingredients

  • 12 oz rotini pasta cooked, drained and rinsed with cold water
  • 1 green bell pepper seeds removed and chopped
  • 1 red bell pepper seeds removed and chopped
  • 1/2 cup shredded carrots
  • 6 oz black olives drained and sliced
  • 3/4 cup Olive Garden Signature Italian Dressing
  • 1/2 cup shredded Parmesan cheese
  • 2 teaspoons McCormick Salad Supreme
  • salt and pepper

Instructions

  • Cook rotini according to package directions. Drain and rinse with cold water.
  • Add pasta, green bell pepper, red bell pepper, carrots, olives, Italian dressing, Parmesan cheese, and Salad Supreme seasoning to a large bowl.
    • I shredded baby carrots using a cheese grater.
  • Mix well until evenly combined. Season with salt and pepper to taste.
  • Serve immediately or cover and refrigerate until ready to serve. If the pasta has absorbed some of the dressing after refrigeration, stir the salad well before deciding whether additional dressing is needed.

Nutrition

Serving: 1cup