Recipes › Salad › Pasta Salad Dressing Recipe

Pasta Salad Dressing Recipe

Recipe by Pedro M. A. Neves

This vibrant Italian vinaigrette is the foundation of an authentic pasta salad, balancing sharp acidity with fruity olive oil and aromatic herbs. Mixed with freshly cooked pasta, vegetables, and cheese, this dressing creates a refreshing dish perfect for warm weather meals and gatherings. The key to success lies in dressing the warm pasta to allow maximum flavor absorption.

Ingredients

• 120 ml (1/2 cup) extra virgin olive oil
• 60 ml (1/4 cup) red wine vinegar
• 15 ml (1 tablespoon) balsamic vinegar
• 3 cloves garlic, minced
• 10 g (2 teaspoons) dried oregano
• 5 g (1 teaspoon) dried basil
• 5 g (1 teaspoon) Dijon mustard
• 2.5 ml (1/2 teaspoon) sea salt
• 2.5 ml (1/2 teaspoon) black pepper
• 5 ml (1 teaspoon) honey

Instructions

1. Mince the garlic cloves finely using a sharp knife or garlic press to release their oils and ensure even distribution throughout the dressing.

2. In a medium bowl or glass jar, combine the red wine vinegar and balsamic vinegar together, whisking gently to blend the two vinegars.

3. Add the minced garlic, dried oregano, dried basil, Dijon mustard, sea salt, black pepper, and honey to the vinegar mixture.

4. Whisk all ingredients together thoroughly until the honey dissolves completely and the mixture is well combined.

5. While whisking constantly, slowly drizzle the extra virgin olive oil into the bowl in a thin stream, creating an emulsion as the oil incorporates.

6. Continue whisking for 1-2 minutes until the dressing reaches a smooth, slightly creamy consistency with a balanced flavor.

Substitutions

• Use white wine vinegar instead of red wine vinegar for a lighter, less tannic flavor profile
• Substitute fresh minced garlic (15 g or 3 cloves) for dried garlic powder if fresh garlic is unavailable, using 2.5 ml (1/2 teaspoon)
• Replace Dijon mustard with whole grain mustard for added texture and mild spice
• Use maple syrup or agave nectar instead of honey for vegans

Tips

• Always dress warm pasta immediately after cooking so the warm noodles absorb the flavors more effectively than cold pasta would
• Make the dressing ahead of time and store it in an airtight container in the refrigerator for up to one week; shake well before use as the oil and vinegar may separate
• If the emulsion breaks or becomes too thin, whisk in 5 ml (1 teaspoon) of cold water gradually until it reaches the desired consistency

In Italian cuisine, pasta salads served cold are a relatively modern adaptation, though vinaigrette-based dressings have long roots in Italian cooking. The emphasis on quality extra virgin olive oil and simple, balanced flavors reflects the Italian philosophy of letting quality ingredients shine without heavy, complicated preparations.

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