Zesty Italian Pasta Salad Dressing

Why You’ll Love This Recipe

I make this dressing in minutes using ingredients I always have on hand. The red wine vinegar and lemon juice add tang, while honey (or maple syrup) balances it all with a hint of sweetness. It’s versatile, dairy-optional, and great for meal prep since it stays fresh in the fridge for up to a week.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• ¾ cup extra virgin olive oil

• ¼ cup red wine vinegar

• 1 tablespoon Dijon mustard

• 1 tablespoon honey or maple syrup

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• ½ teaspoon crushed red pepper flakes (optional)

• ½ teaspoon salt

• ¼ teaspoon black pepper

• 1 tablespoon freshly squeezed lemon juice

• 2 tablespoons grated Parmesan cheese (optional)

directions

1. In a medium bowl or mason jar, I combine olive oil, red wine vinegar, Dijon mustard, and honey.

2. I add garlic powder, onion powder, oregano, basil, crushed red pepper flakes (if using), salt, and black pepper.

3. I stir or shake the jar vigorously until the dressing is fully emulsified.

4. I stir in lemon juice and Parmesan cheese if I want an extra layer of richness.

5. I taste and adjust seasoning—sometimes I like a bit more vinegar or spice depending on the dish.

6. I store it in a sealed container in the fridge for up to a week, shaking well before each use.

Servings and timing

• Servings: Makes about 10 servings (2 tablespoons each)

• Prep time: 5 minutes

• Cook time: 0 minutes

• Total time: 5 minutes

• Calories: Around 120 kcal per 2-tablespoon serving

Variations

• Skip the Parmesan for a dairy-free and vegan version.

• Add a tablespoon of chopped sun-dried tomatoes or roasted red peppers for a deeper flavor.

• Use apple cider vinegar or white wine vinegar instead of red wine vinegar if needed.

• Swap dried herbs for fresh if I have them on hand—just double the quantity.

storage/reheating

I keep this dressing in a mason jar or airtight bottle in the refrigerator. It stays fresh for up to 1 week. The olive oil might solidify slightly—so I let it sit at room temperature for a few minutes and then shake well before using. Since it’s oil-based, reheating isn’t necessary.

FAQs

Can I use this dressing as a marinade?

Yes, I often use it to marinate chicken, shrimp, or veggies—it adds great herb flavor and a touch of acid that tenderizes meat.

What type of vinegar works best?

I prefer red wine vinegar for its boldness, but white wine vinegar or apple cider vinegar can be great substitutes depending on what I’m pairing it with.

Is the Parmesan cheese necessary?

Not at all—it’s optional. I include it when I want a richer, slightly creamy texture, but I leave it out when I want a dairy-free version.

Can I make this ahead for a picnic or BBQ?

Definitely. I usually make it the day before, and it holds up great. I give it a good shake before dressing the salad.

How do I prevent separation in homemade dressing?

Using Dijon mustard helps emulsify the dressing, but I always shake or whisk it again before each use to keep the ingredients well combined.

Conclusion

This Zesty Italian Pasta Salad Dressing is one of my go-to recipes for adding big flavor with minimal effort. I love that I can whip it up in minutes and use it across multiple meals throughout the week. Whether I’m dressing a pasta salad, marinating protein, or tossing with greens, this dressing always delivers.