Italian Pasta Salad Recipe With Olive Garden Dressing: Copycat Garden Fresh Medley

This pasta salad delivers the exact flavors you love from Olive Garden, recreated at home with simple ingredients. The dressing is the star here, perfectly balancing tangy, herby, and slightly sweet notes that coat every bite.

I’ve tested this recipe multiple times to ensure it captures that signature restaurant taste. The combination of salami, mozzarella pearls, and fresh vegetables creates a refreshing yet hearty dish that’s perfect for any gathering.

What makes this version special is the authentic dressing—creamy, zesty, and packed with Italian herbs. It transforms basic pasta and veggies into a dish that tastes like it came straight from the restaurant kitchen.

Serve it chilled for a satisfying side or light main. This is the copycat recipe you’ve been searching for.

Ingredients for Italian Pasta Salad Recipe with Olive Garden Dressing

Rotini pasta, salami, and mozzarella pearls meet fresh veggies and that signature creamy dressing.

The salami and mozzarella pearls are non-negotiable for that Olive Garden authenticity. Look for Genova salami at the deli counter—ask them to slice it thick so you can cube it yourself. Mozzarella pearls should be in the specialty cheese section; BelGioioso is a reliable brand. The romaine adds crunch, but iceberg works too if that’s what you’ve got. Freshness matters most with the herbs.

No mozzarella pearls? Cube regular mozzarella—just pat it dry so the dressing clings. Salami can be swapped for pepperoni or hard salami. The vinegar is key for tang, but apple cider vinegar at the same amount works in a pinch. Skip the sugar if you prefer less sweetness, or use honey (but remember, this is vegetarian). Fresh garlic at double the amount if you’re out of powder.

Pasta salad keeps 4-5 days in the fridge—actually tastes better the next day. Store it in an airtight container, but stir before serving as the dressing settles. Don’t freeze; the veggies get mushy. Best made ahead to let flavors meld.

Step-by-Step Instructions for Italian Pasta Salad With Olive Garden Dressing

Here’s the method. Straightforward, tested, works every time.

Step 1: Cook and Prepare the Pasta

Cook the 12 oz Rotini Pasta according to package directions until al dente. Drain it immediately and rinse under cold water to stop the cooking process. This prevents the pasta from turning mushy when combined with the dressing.

I spread the drained pasta on a baking sheet to cool completely and give it a light drizzle of olive oil to prevent sticking. This step ensures each bite maintains its texture and doesn’t clump together in the salad.

Step 2: Prepare and Combine the Salad Ingredients

In a large bowl, combine the cooled pasta with the 6 oz Genova Salami (diced), 8 oz Mozzarella Pearls (drained and patted dry), 1 cup Cherry Tomatoes (halved), 0.5 whole Red Onion (thinly sliced), 1 whole Green Bell Pepper (diced), 0.5 cup Black Olives (sliced), and 2 cups Romaine Lettuce (chopped).

Gently fold everything together to avoid crushing the mozzarella pearls. The lettuce adds a refreshing crunch, while the salami and olives bring that signature savory depth. Distribute the ingredients evenly so every serving has a balanced mix.

Step 3: Whisk Together the Olive Garden Dressing

In a separate bowl, whisk together the 0.75 cup Mayonnaise, 3 tbsp White Vinegar, 2 tbsp Water, 1.5 tbsp Sugar, 1 tsp Dried Oregano, 1 tsp Dried Basil, and 0.5 tsp Garlic Powder until smooth. The sugar should dissolve completely, and the dressing should be creamy with a slight tang.

Taste and adjust seasoning if needed, but the balance of sweet, tangy, and herbaceous notes should already be spot-on. This dressing is the heart of the dish, replicating that unmistakable Olive Garden flavor.

Step 4: Toss and Chill for Optimal Flavor

Pour the dressing over the pasta and vegetable mixture. Add the 0.25 cup Parmesan Cheese and fold gently until everything is evenly coated. The Parmesan adds a sharp, salty note that rounds out the flavors beautifully.

Cover the bowl and refrigerate for at least 2 hours (overnight is ideal). This chilling time allows the flavors to meld and the pasta to absorb the dressing, creating that authentic deli-style texture. Stir once halfway through chilling to redistribute the dressing.

Creative Variations of italian pasta salad recipe with olive garden dressing

Mediterranean Twist

Swap the salami for chopped kalamata olives and add ½ cup crumbled feta cheese. Replace the bell pepper with diced cucumber and add ¼ cup fresh parsley. The dressing stays the same, but these changes give it a Greek-inspired flair.

Spicy Kick Version

Add ½ tsp red pepper flakes to the dressing and include ¼ cup sliced pepperoncini peppers in the salad. For extra heat, I sometimes add 2 tbsp diced jalapeños. This variation keeps the creamy base but adds a zesty punch. 🌶️

Vegetarian Delight

Omit the salami and add 1 cup roasted red peppers and ½ cup marinated artichoke hearts. The mozzarella pearls and Parmesan still provide that rich, cheesy flavor. This version is just as hearty and satisfying.

Protein-Packed Option

Add 1 cup diced grilled chicken breast or chickpeas for extra protein. The chicken absorbs the dressing beautifully, while chickpeas add fiber. Both options turn this into a more filling main dish.

Lighter Dressing

Replace half the mayonnaise with Greek yogurt for a tangier, lighter dressing. I use Fage 2% for best results. The texture remains creamy, but with fewer calories and a slight yogurt zing.

Add 1 tbsp lemon juice to brighten the flavor even more.

Frequently Asked Questions