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Pasta Salad with Olive Garden Italian Dressing

This pasta salad is an easy thing to throw together if you need a quick side dish to take to an event or a meal-prepped lunch for the week. The wide variety of veggies make it colorful and the Olive Garden dressing is really yummy!
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Servings 8 Servings

Ingredients
  

  • 1 box (16 oz) whole wheat rigatoni
  • 2 orange bell peppers
  • 2 yellow bell peppers
  • 1 box (10 oz) grape tomatoes
  • 1 bag (12 oz) frozen sweet peas
  • 1 bag (12 count) mozzarella string cheese
  • 2 cans (2.25 oz each) sliced olives
  • 1 bag (5 oz) mini pepperoni
  • 1/2 cup Olive Garden signature Italian dressing

Instructions
 

  • Add 1/2 tsp of salt to a large pot of water and bring to boil on the stove. Cook pasta according to the directions on package (about 9 minutes to al dente) and strain when done.
  • While the pasta is cooking, dice the orange and yellow peppers and slice the grape tomatoes into circular rounds (see picture).
  • Defrost the sweet peas in the bag in the microwave according to the directions on package (about 4 minutes).
  • Slice the mozzarella cheese sticks into circular rounds (see picture).
  • Drain and rinse both cans of sliced olives.
  • Add the pasta, bell peppers, grape tomatoes, peas, mozzarella cheese, olives, mini pepperoni, and Olive Garden signature Italian dressing to a large bowl and mix together. Feel free to add more or less of the dressing to adjust according to your taste!