About Olive Garden

Olive Garden is the leading restaurant in the Italian dining segment with more than 800 restaurants, more than 96,000 employees and more than $3.6 billion in annual sales. Olive Garden is a division of Darden Restaurants, Inc., (NYSE: DRI), which owns and operates more than 2,100 restaurants that generate over $8.5 billion in annual sales. Headquartered in Orlando, Fla., and employing more than 200,000 people, Darden is recognized for a culture that rewards caring for and responding to people. In 2014, Darden was named to the FORTUNE “100 Best Companies to Work For” list for the fourth year in a row. Olive Garden is committed to making a difference in the lives of others in the local community. As part of this commitment, Olive Garden restaurants have donated nearly 30 million pounds of food to local community food banks across the country.




Pasta Salad Supremo

Olive Garden Copycat Recipe

6 ounces tricolor rotini pasta, cooked according to package directions
1/2 cup diced green bell peppers
1/2 cup diced rec bell pepper
1 beefsteak tomato, diced
1 1/2 teaspoons chopped garlic
3 tablespoons oil packed sun dried tomatoes, diced
1/4 cup chopped fresh basil
4 ounces Genoa salami, julienne cut
4 ounces capocolla ham, julienne cut
4 ounces pepperoni, sliced
1/4 cup sliced roasted red peppers
4 ounces Provolone cheese, diced

3 tablespoons grated Parmesan cheese
3 tablespoons grated Romano cheese
1/2 cup extra virgin olive oil
1/2 cup balsamic vinegar
salt and pepper

Primavera Toast
1/2 loaf Italian or French bread, sliced diagonally
1 cup mayonnaise
1/2 green onion, minced
1 1/2 teaspoons chopped garlic
1/4 cup grated Parmesan and Romano cheese

lettuce leaves
basil leaves
grated Parmesan and Romano cheeses
grape tomatoes

In a large mixing bowl, toss all the pasta salad ingredients together and refrigerate, covered until ready to use. In a small bowl, combine all the vinaigrette ingredients and set aside.

Preheat the oven to 350 degrees. Prepare the toast by toasting the slices of bread on only one side.

Combine the mayonnaise, green onion, and garlic, mixing well. Spread on the untoasted side of the bread and sprinkle with 1/4 cup grated cheese and paprika. Put the slices on a baking sheet and return to the oven for 6 to 8 minutes, until the cheese is melted and the topping is light brown

To serve, lay a lettuce leaf down on a chilled salad plate and mound 1 cup of the salad in the center. Drizzle with vinaigrette. Garnish with the paprika, basil leaves, grated cheese, and grape tomatoes. Put the toast on the side of the plate.

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