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Italian Pasta Salad

5 from 1 vote


  • 1 box Penne or Rigatoni Pasta
  • 16 oz cherry tomatoes
  • 1 16 oz bottle of Olive Garden Italian Dressing
  • 1/2 cup pine nuts, toasted
  • 1/3 cup cup Feta cheese crumbles
  • 1 to 1.5 cups spinach, chiffonade


  • Cook pasta as directed on package for andante.
  • While pasta is cooking cut the cherry tomatoes in half and lightly toast pine nuts in a pan on stove top.
  • Drain pasta and add to large bowl. Pour ½ of the Olive Garden dressing over pasta and mix to coat evenly. Add cherry tomatoes, pine nuts, and feta cheese crumbles.
  • Cover bowl with plastic wrap and allow pasta to sit and soak up all the flavors in the fridge for at least an hour but can make up to a day ahead.
  • Just before serving add the chiffonade spinach and remaining olive garden dressing.