Zesty Italian Pasta Salad Dressing
This zesty Italian vinaigrette comes together in about ten minutes using just a jar and a whisk. The Dijon mustard emulsifies the olive oil and red wine vinegar so the dressing clings to every piece of pasta, while Parmesan and a pinch of red pepper flakes add a savory, balanced finish that stays bold even after chilling.
Equipment
- Mason jar with lid - For mixing by shaking and storing the dressing
- Stainless steel whisk - Optional: use if whisking in a bowl instead of shaking
- Small mixing bowl - Optional: needed only if whisking instead of shaking
- Garlic press - Speeds up mincing the garlic finely and evenly
- Citrus juicer - Makes quick work of the lemon juice without seeds
- Measuring cups and spoons - Standard set for both liquid and dry measurements
- Rubber spatula - Useful for scraping every bit of dressing out of the jar or bowl
Ingredients
- ¾ cup extra virgin olive oil - 180 ml, a fruity, mild olive oil works best
- ⅓ cup red wine vinegar - 80 ml, white wine vinegar or apple cider vinegar also work
- 2 teaspoons Dijon mustard - 10 ml, acts as the emulsifier
- 2 teaspoons honey - 10 ml, balances the vinegar's sharpness; granulated sugar can replace
- 3 cloves garlic - minced; jarred garlic works in a pinch but fresh is preferred
- 2 teaspoons dried oregano - the dominant herb note
- 1 teaspoon dried basil - rounds out the oregano with a sweeter, greener flavor
- ⅓ cup Parmesan cheese - 30 g, finely grated; use the fine, powdery grate
- 1 tablespoon fresh lemon juice - 15 ml, bottled works but fresh is preferred
- 1 teaspoon kosher salt - adjust to taste depending on the saltiness of the parmesan
- ½ teaspoon black pepper - freshly ground
- ¼ teaspoon crushed red pepper flakes - optional, adds a subtle heat
Instructions
- Mince the 3 garlic cloves and juice the lemon to get 1 tablespoon of juice; set both aside.
- In a wide-mouth mason jar or mixing bowl, combine ¾ cup olive oil, ⅓ cup red wine vinegar, 1 tablespoon lemon juice, 2 teaspoons Dijon mustard, and 2 teaspoons honey.
- Add the minced garlic, 2 teaspoons dried oregano, 1 teaspoon dried basil, ¼ teaspoon crushed red pepper flakes, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Add the ⅓ cup grated Parmesan cheese last.
- If using a jar, seal the lid and shake vigorously for 30-45 seconds until opaque and thickened. If using a bowl, whisk continuously for about 1 minute until fully emulsified.
- Taste the dressing and adjust with more salt, honey, or red pepper flakes as desired. Re-shake or re-whisk after any adjustments.
- Use immediately over warm pasta or store in an airtight jar in the refrigerator. Always shake well before pouring, as the oil may separate.
Notes
- Salt the pasta water heavily, not just the dressing. Properly seasoned pasta is key to a balanced final dish.
- Dress the pasta while it's still warm for better flavor absorption, even if you plan to chill the salad.
- Reserve a few tablespoons of dressing to stir in right before serving, as pasta absorbs liquid over time.
- Let the dressing sit for at least 15 minutes before using if time allows; the garlic and herbs soften and release more flavor.
- Use freshly grated Parmesan for the best texture. Pre-shredded cheese contains starch that prevents it from dissolving smoothly in cold dressing.
- Always shake or whisk the dressing again immediately before every use, as it separates in the fridge.
- Taste the dressing after chilling, not just after mixing, because cold temperatures mute salt and sweetness.
- Store the dressing in an airtight jar in the refrigerator for up to 1 week. It is not suitable for freezing.
- To make a creamy version, whisk in ¼ cup mayonnaise or sour cream after emulsifying the base dressing.
Nutrition
Serving: 2tablespoonsCalories: 140kcalCarbohydrates: 2gProtein: 1gFat: 14gSaturated Fat: 2.5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 9.5gCholesterol: 2mgSodium: 230mgPotassium: 15mgFiber: 0.5gSugar: 1.5gVitamin A: 1IUVitamin C: 2mgCalcium: 4mgIron: 2mg
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