Italian Pasta Salad Dressing

Why You’ll Love This Recipe

I love how quick and versatile this dressing is. It takes just minutes to make and transforms pasta salad into something bright and flavorful. It’s also ideal for meal prep, completely customizable, and works with just about any salad combo I have in the fridge.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• ½ cup extra virgin olive oil
• ¼ cup red wine vinegar
• 1 tablespoon fresh lemon juice
• 2 teaspoons Dijon mustard
• 1 teaspoon honey (optional, for balance)
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• ½ teaspoon dried basil
• ¼ teaspoon onion powder
• ¼ teaspoon crushed red pepper flakes (optional)
• Salt and black pepper to taste

directions

1. In a medium bowl or a jar with a tight-fitting lid, I combine the olive oil, red wine vinegar, and lemon juice.

2. I add Dijon mustard, honey if I’m using it, and the minced garlic. I whisk (or shake the jar) vigorously until blended.

3. I sprinkle in the oregano, basil, onion powder, red pepper flakes, salt, and black pepper, then whisk again until fully emulsified.

4. I taste and adjust the seasoning—more salt or lemon juice if it needs extra brightness.

5. I store the dressing in the fridge in an airtight container for up to 1 week, shaking well before each use.

6. I drizzle it over pasta salads just before serving and toss to coat everything evenly.

Servings and timing

This recipe makes 8 servings (about 2 tablespoons per serving).
Prep Time: 5 minutes
Cooking Time: 0 minutes
Total Time: 5 minutes
Calories: 120 kcal per serving

Variations

• I swap red wine vinegar for white wine vinegar or apple cider vinegar depending on what I have.

• I add a tablespoon of grated Parmesan for a richer, saltier dressing.

• I mix in chopped fresh herbs like parsley or basil if I want a fresher finish.

• I blend in sun-dried tomatoes or roasted red peppers for a bold twist.

• I use agave or maple syrup instead of honey to keep it fully plant-based.

storage/reheating

I store the dressing in a sealed jar or container in the refrigerator for up to 1 week. Since olive oil may solidify slightly when chilled, I bring it to room temperature and shake well before using.

FAQs

Can I make this dressing without mustard?

Yes—I sometimes skip the Dijon or replace it with a bit of mayo for creaminess, though the mustard helps the dressing emulsify.

Is this dressing good for green salads too?

Absolutely. I drizzle it over mixed greens, cucumbers, cherry tomatoes, and olives for a quick and tasty side salad.

Can I double the recipe?

Yes—it scales perfectly. I just shake it up in a larger jar and keep it in the fridge for multiple meals.

What pasta shapes work best with this dressing?

I like rotini, bowties, or penne since their ridges and shape hold the dressing well.

Is it gluten-free and dairy-free?

Yes—the basic recipe is naturally both, as long as I use certified gluten-free mustard and vinegar.

Conclusion

This Italian Pasta Salad Dressing is a staple I turn to again and again for quick flavor. Whether I’m tossing it with pasta, drizzling it over greens, or using it as a marinade, it brings freshness and zest to every bite. I hope it becomes a go-to in your kitchen too!