I must admit that I haven’t been to Olive Garden in ages. I don’t particularly like the food. BUT, I do like their house salad dressing. This is a pretty similiar homemade version (and a bit healthier, too). I think this dressing is great over a classic italian style salad, but it also works well over this vegetable madness pasta salad. Using kale, keeps this salad from wilting for a day or 2. So, make it ahead or pack it up for a great to-go meal.
olive garden style salad dressing:
- 1 packet Good Seasons Italian Dressing Mix
- 3/4 cup oil
- 3 tablespoons water
- 1/3 cup white or apple cider vinegar
- 1/2 teaspoon dried italian seasoning
- 1/2 teaspoon table salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/2 tablespoon Vegenaise (or regular mayo)
Combine all ingredients in a bowl or jar and whisk or shake until well combined. Store in a sealed container in the fridge for up to 4 weeks.
vegetable madness pasta salad
- 1/2 pound short cut whole grain pasta
- 1 large carrot, peeled and chopped
- 1 cucumber, diced
- 4 large kale leaves, stalks removed and shredded
- 1/4 cup sunflower seeds (optional)
- olive garden style salad dressing (recipe above)
Cook the pasta according to package directions until al dente. Allow to cool. Combine all the ingredients in a large bowl and add desired amount of salad dressing. Toss to combine. It is best to let marinate at least 1 hour before serving. Keep refrigerated and consume within 2 days.
