Pasta Salad Dressing
Ingredients:
3/4 cup extra virgin olive oil (or your preferred oil)
1/4 cup vinegar (red wine, white wine, apple cider, or balsamic)
2 tablespoons Dijon or whole-grain mustard
1 tablespoon minced garlic (or 1 teaspoon garlic powder)
1 tablespoon dried herbs (Italian seasoning, basil, oregano, or your favorite blend)
1/2 teaspoon salt (or to taste)
1/4 teaspoon freshly ground black pepper (or to taste)
1 tablespoon honey or maple syrup (optional, for a touch of sweetness)
Instructions:
Prepare the base: In a jar or bowl, whisk together the olive oil and vinegar of your choice.
Add aromatics: Mix in the garlic (minced or powdered), followed by the dried herbs, salt, and black pepper.
Emulsify: Add the mustard to help bind the dressing and give it body. Whisk or shake well until smooth.
Adjust flavor: Taste the dressing. Add honey or maple syrup if you prefer a slightly sweet balance to the tang.
Final mix: If using a jar, seal and shake vigorously until fully blended. If using a bowl, whisk until well emulsified.
Serve or store: Drizzle over pasta salad and toss to coat, or serve on the side. Store in the refrigerator in a sealed container for up to 1 week.
Notes:
Fresh herbs can be used instead of dried—just use more and consume within a few days.
Swap olive oil for avocado or walnut oil for a new twist.
This vinaigrette also works great as a marinade or side salad dressing.
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