Creamy Healthy Pasta Salad Dressing

If you ask me, homemade salad dressing is always better than store-bought.

This light and tangy pasta salad dressing combines simple pantry ingredients into something that makes your pasta salad taste fresh and flavorful. A mix of olive oil, herbs, and just the right amount of vinegar creates a dressing that coats every bite perfectly.

It’s made without any artificial ingredients or preservatives, just natural ingredients you can actually pronounce. The herbs and seasonings blend together to give your pasta salad that homemade touch everyone loves.

It’s a go-to recipe that’s both good for you and really tasty – perfect for summer potlucks or easy weekday lunches.

What Kind of Olive Oil Should I Use?

For a pasta salad dressing, extra-virgin olive oil is definitely the way to go since it’ll be one of your main flavors. You’ll want to pick a mid-range extra-virgin olive oil that tastes good on its own – try doing a quick taste test by taking a small sip before using it. While you don’t need to break the bank with a super expensive bottle, avoid the cheapest options since they might have a bitter aftertaste. Look for olive oil in dark glass bottles rather than clear ones, since light can make the oil go rancid faster. If you’re not sure where to start, California and Italian extra-virgin olive oils are usually reliable choices for dressings like this.

Options for Substitutions

This simple dressing recipe is easy to adapt with what you have in your pantry:

• Extra-virgin olive oil: While olive oil gives the best flavor, you can use avocado oil or grapeseed oil for a milder taste. Regular olive oil works too, though it won’t have quite the same rich flavor.
• Red wine vinegar: Out of red wine vinegar? Try white wine vinegar, apple cider vinegar, or even balsamic vinegar (use a bit less as it’s stronger). Each will give a slightly different but still tasty result.
• Dijon mustard: Regular yellow mustard can work in a pinch, though you might want to use a little less. Whole grain mustard is another good option that adds nice texture.
• Fresh garlic: If you’re out of fresh garlic, you can use ¼ teaspoon of garlic powder instead. In a pinch, 1 teaspoon of pre-minced garlic from a jar will do the job.
• Dried oregano: Feel free to swap this with dried basil, Italian seasoning, or herbs de Provence. If using fresh herbs, triple the amount called for.

Watch Out for These Mistakes While Making

The biggest challenge when making homemade pasta salad dressing is getting the oil-to-vinegar ratio wrong – too much vinegar will make your dressing overly acidic, while too much oil can leave your salad greasy, so stick to the 1:1 ratio in this recipe for the perfect balance.

Another common mistake is adding the oil too quickly when emulsifying – instead, slowly drizzle the olive oil into your other ingredients while whisking constantly, which helps create a smooth, well-blended dressing that won’t separate.

Fresh garlic can quickly overpower your dressing if you’re not careful, so mince it very finely or use a garlic press, and let the dressing sit for at least 30 minutes before serving to allow the flavors to meld together properly – this also gives you time to taste and adjust the seasonings if needed.

What to Serve With Pasta Salad Dressing?

This tangy homemade dressing works great with so many different pasta salad combinations! Try tossing it with cold rotini or fusilli pasta, cherry tomatoes, cucumber, bell peppers, and black olives for a classic summer side dish. Since this dressing has Mediterranean flavors from the olive oil and oregano, it pairs really well with grilled chicken, burgers, or fish at your next cookout. You can also make your pasta salad more filling by adding chunks of mozzarella, salami, or chickpeas – the dressing is strong enough to stand up to hearty mix-ins.

Storage Instructions

Keep Fresh: This homemade pasta salad dressing stays fresh in an airtight container or mason jar in the refrigerator for up to 2 weeks. Give it a good shake before each use since the ingredients naturally separate over time.

Make Ahead: You can whip up this dressing in advance – it actually gets better after a day or two as the flavors meld together! I like to make a double batch on Sunday for quick pasta salads throughout the week.

Room Temperature: If your dressing solidifies a bit in the fridge (totally normal with olive oil!), just take it out about 30 minutes before you need it. Once it reaches room temperature, give it a good shake and it’ll be ready to dress your salad.

Preparation Time	5-10 minutes
Cooking Time	0-5 minutes
Total Time	5-15 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 700-800
• Protein: 1-3 g
• Fat: 75-85 g
• Carbohydrates: 5-10 g

Ingredients

• 1 garlic clove
• 1/2 cup extra-virgin olive oil
• 1/2 cup red wine vinegar
• 2 teaspoons dijon mustard
• 2 teaspoons oregano, dried
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper, ground fresh

Step 1: Prepare the Ingredients

Begin by finely grating or mincing 1 garlic clove.

Place the minced garlic in a mason jar.

This will form the base of your dressing, providing a flavorful punch.

Step 2: Add the Liquid Ingredients

Add 1/2 cup of extra-virgin olive oil and 1/2 cup of red wine vinegar to the mason jar with the garlic.

These liquids will blend, creating the body of your dressing.

Step 3: Flavor the Dressing

Add 2 teaspoons of Dijon mustard and 2 teaspoons of dried oregano to the jar.

These ingredients will bring depth and a hint of tanginess to the dressing.

Step 4: Season the Dressing

Include 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper in the jar.

Adjusting the seasoning will enhance and balance the overall flavor of your dressing.

Step 5: Combine and Emulsify

Seal the mason jar tightly and shake well to combine all the ingredients until the dressing is emulsified.

Alternatively, if you prefer, place all the ingredients in a small bowl and whisk thoroughly until emulsified and smooth.