Olive Garden provides a 'gluten-sensitive' menu, not a certified gluten-free one. The gluten-free rotini is cooked in a separate, sanitized kettle and held separately, though the kitchen handles large amounts of wheat flour, breadsticks, and regular pasta throughout the day. There is no dedicated fryer, and cross-contamination is a known risk. Staff receive training to note allergies and change gloves, and a manager often oversees the order. Multiple diner reports mention becoming ill or finding regular pasta mixed in. The chain itself warns the items may not be suitable for highly sensitive guests. Those with coeliac disease are advised to call ahead and speak with the manager before ordering.
Honest caveat, Multiple independent reports of glutenings and regular pasta found in gluten-free orders.