Italian Pasta Salad Dressing

Italian Pasta Salad Dressing is a zesty, herb-packed vinaigrette that ties together the vibrant flavors of pasta salad. With a perfect balance of tangy vinegar, rich olive oil, and bold Italian herbs, this dressing elevates any pasta salad from simple to sensational.

Why You’ll Love This Recipe

This homemade Italian dressing is fresher and more flavorful than anything from a bottle. It’s quick to make, customizable, and uses pantry staples you likely already have. Not only is it ideal for pasta salad, but it also works great on green salads, grilled veggies, or as a marinade for meats. It’s gluten-free, dairy-free, and easy to whip up in minutes.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Olive oil (extra virgin preferred)
• Red wine vinegar or white wine vinegar
• Dijon mustard
• Garlic (minced or grated)
• Dried oregano
• Dried basil
• Onion powder
• Crushed red pepper flakes (optional)
• Sugar or honey (just a touch, to balance acidity)
• Salt and black pepper to taste
• Optional: Parmesan cheese (grated), lemon juice for brightness

directions

1. In a medium bowl or mason jar, whisk together vinegar, mustard, garlic, oregano, basil, onion powder, red pepper flakes, sugar or honey, salt, and pepper.
2. Slowly drizzle in the olive oil while whisking constantly, or shake all ingredients together in a sealed jar until emulsified.
3. Taste and adjust seasoning as needed. Add lemon juice or Parmesan if desired.
4. Use immediately or refrigerate for up to 1 week. Shake or stir well before using.

Servings and timing

This recipe yields about 1 cup of dressing (enough for 8–10 servings of pasta salad).
Prep time: 5 minutes
Total time: 5 minutes

Variations

• Creamy version: Add 2 tablespoons of mayonnaise or Greek yogurt for a creamier texture.
• Lemon-herb: Replace some vinegar with lemon juice and use fresh herbs like parsley or thyme.
• Spicy: Increase red pepper flakes or add a splash of hot sauce.
• Cheesy: Stir in grated Parmesan or Pecorino for a rich, umami kick.
• Balsamic twist: Use balsamic vinegar for a deeper, slightly sweeter flavor profile.

storage/reheating

Store the dressing in an airtight container or mason jar in the refrigerator for up to 1 week.
Shake or whisk well before each use, as natural separation will occur.

Do not freeze. Reheating is not necessary—this dressing is best served cold or at room temperature.

FAQs

Can I make this dressing ahead of time?

Yes. It actually tastes better after the flavors have had time to blend—make it up to a week in advance.

What’s the best vinegar to use?

Red wine vinegar is traditional, but white wine vinegar or apple cider vinegar also work well.

Is this dressing gluten-free?

Yes, all ingredients are naturally gluten-free. Just check labels if using pre-ground spices.

Can I use fresh herbs?

Yes. Use 3 times the amount of fresh herbs as dried, and add them just before serving for the best flavor.

What type of oil is best?

Extra virgin olive oil adds the richest flavor, but any light-tasting olive oil works.

How do I make the dressing emulsify?

Whisk vigorously while slowly adding oil or shake it well in a jar with a tight-fitting lid.

Can I add cheese to the dressing?

Yes, grated Parmesan or Pecorino adds a salty, savory depth.

How long does this dressing last?

Up to 1 week in the refrigerator. Always smell and taste before using leftovers.

Can I double or triple the recipe?

Absolutely. This recipe scales easily and is perfect for batch prep.

What else can I use this dressing for?

It’s great on green salads, pasta salads, grilled veggies, chicken marinades, or even drizzled over sandwiches.

Conclusion

Italian Pasta Salad Dressing is a bold, tangy, and incredibly versatile vinaigrette that brings your pasta salads to life. With simple ingredients and endless variations, it’s a staple you’ll want to keep in your fridge year-round. Once you taste the freshness of homemade, you’ll never go back to store-bought.

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