Classic Pasta Salad Dressing
This classic pasta salad dressing uses olive oil, red wine vinegar, Dijon mustard, garlic, and Italian herbs to create a bold, tangy vinaigrette that clings to every piece of pasta and soaks into all the vegetables underneath.
Equipment
- Mason jar with a tight-fitting lid - 16 oz / 475 ml capacity, or use a mixing bowl
- Whisk - Only if mixing in a bowl
- Measuring spoons
- Liquid measuring cup
- Garlic press or microplane grater
- Small funnel - Optional, helps pour into jar neatly
- Glass salad dressing bottle - Optional, great for storage and pouring
Ingredients
- 0.5 cup extra virgin olive oil - 120ml
- 3 tablespoons red wine vinegar - 45ml
- 1 tablespoon apple cider vinegar - 15ml
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 2 cloves garlic - minced; or ½ teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 0.5 teaspoon dried oregano
- 0.5 teaspoon onion powder
- 0.25 teaspoon red pepper flakes - optional
- 0.5 teaspoon fine sea salt - or more to taste
- 0.25 teaspoon black pepper - freshly ground
- 2 tablespoons Parmesan cheese - freshly grated; optional but highly recommended
- 1 tablespoon fresh lemon juice - about half a lemon
Instructions
- Prepare and measure all ingredients. Mince garlic finely and grate Parmesan if using fresh.
- Add vinegars, Dijon mustard, honey, garlic, Italian seasoning, oregano, onion powder, red pepper flakes, salt, pepper, lemon juice, and Parmesan (if using) to the mason jar or mixing bowl. Stir briefly to combine.
- If using a jar: seal tightly and shake vigorously for 20-30 seconds until emulsified and creamy. If using a bowl: slowly stream in olive oil while whisking constantly until smooth and thick.
- Taste and adjust seasoning. Add more honey if too sharp, more salt if flat, or more herbs for depth. Taste again after each adjustment.
- Pour dressing over warm pasta salad and toss to coat evenly, or store in a sealed jar in the refrigerator for up to 2 weeks.
Notes
- Use a good quality extra virgin olive oil as the base, because the flavor of the oil carries through to the final dressing. A low-quality or rancid oil will make the dressing taste dull.
- Always emulsify by shaking in a jar or slowly streaming in the oil while whisking, not by just pouring everything together and stirring.
- Use real Dijon mustard rather than yellow mustard for the best emulsification and flavor.
- Fresh garlic gives the best flavor but will intensify overnight, so use garlic powder if you prefer a milder result.
- Let the dressed pasta salad rest in the fridge for at least 30 minutes before serving so the flavors can meld and develop.
- Always add the dressing to warm pasta, not cold, for the best absorption.
- Reserve a few tablespoons of dressing to add right before serving, since pasta absorbs dressing as it sits.
- Olive oil will solidify and turn cloudy when refrigerated, which is completely normal. Remove the jar from the fridge 5 to 10 minutes before using and shake to re-emulsify.
- This dressing is naturally gluten-free, low in carbohydrates, and contains no artificial additives.
- Dressed pasta salad (once tossed) is best consumed within 3 to 5 days when stored in a covered container in the refrigerator.