Olive Garden’s Never Ending Pasta Pass Returns On September 14, 2017 With A Big Twist

Olive Garden’s Never Ending Pasta Pass Returns On September 14, 2017 With A Big Twist
Olive Garden’s Never Ending Pasta Pass Returns On September 14, 2017 With A Big Twist

On September 14, 2017 Olive Garden fans will be offered the opportunity to snag a much coveted $100 Never Ending Pasta Pass or the new $200 Pasta Passport to Italy.

The new $200 Pasta Passport to Italy comes with all the benefits of the $100 Pasta Pass plus a trip for two to Italy. (More info below)

With the Never Ending Pasta Pass, fans can enjoy eight weeks of access to unlimited pasta, homemade sauces, pasta toppings, soup or salad and breadsticks for the duration of the Never Ending Pasta Bowl promotion which runs from September 25, through November 19, 2017.

22,000 Never Ending Pasta Passes along with 50 Pasta Passports to Italy will be up for grabs at www.PastaPass.com for just 30 minutes beginning Thursday, September 14, at 2 p.m. ET, while supplies last.

Pasta Passport to Italy

For 2017, Olive Garden is taking the annual sale to new heights by giving 50 fans the opportunity to buy a Pasta Passport to Italy for $200.

The Pasta Passport includes all the feasting benefits of the Pasta Pass plus an all-inclusive, week-long trip to Italy for themselves and a friend. Only 50 Pasta Passports will be available, so you’ll have to hit the buy button fast and move quickly to secure your purchase.

If you’re lucky enough to snag a Pasta Pass or Pasta Passport, you will move straight to the cart and have only 8 minutes to complete your purchase.

Never Ending Pasta Pass and new Pasta Passport to Italy
Never Ending Pasta Pass and new Pasta Passport to Italy

Never Ending Pasta Bowl

Additionally, beginning September 25, fans without a pass can take part in Never Ending Pasta Bowl and enjoy unlimited servings of pasta combinations, homemade soup or salad and freshly baked breadsticks starting at $9.99 throughout the promotion period.

Image – Olive Garden

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Just another food journalist chewing his way through the fat in the endless search for the tender meat close to the bone.