Italian Dressing Recipe

This easy homemade Italian dressing is tangy, bright, and full of zesty flavor. A fantastic recipe that tastes fresher than most store-bought dressings.

Whether you’re tossing a green salad, dressing leafy vegetables, or dressing up a pasta salad, this homemade dressing delivers a zesty Italian dressing vibe that beats bottled dressing any day.

Why You’ll Love This Recipe

You’ll love this Italian dressing because it’s quick to make, packed with bold, classic flavor, and uses simple ingredients you probably already have. Plus, it tastes fresher and more customizable than anything from the store.

Ingredient Notes

• Italian seasoning: You can use homemade or store-bought—either works great. Homemade gives you more control over the herb balance, but a quality store-bought blend keeps things quick and easy.
• Red pepper flakes: Totally optional, but they add a subtle heat that brightens the dressing without overpowering it.
• Fresh Parmesan cheese: Finely grated Parmesan adds a salty, savory depth and helps the dressing feel more restaurant-style.
• Olive oil: Use a good-quality olive oil since it’s the base of the dressing and really shines through in flavor.
• Red wine vinegar: This brings the classic tangy bite that balances the richness of the oil and cheese.
• Salt & pepper: Season to taste—start light and adjust as needed once everything is mixed.

Kitchen Equipment

• Mason jar with a tight-fitting lid (perfect for shaking and storing)
• Small bowl or mixing bowl (if you prefer whisking)
• Whisk or fork (or an immersion blender for a creamier emulsion)
• Measuring spoons and cups

How to Make Italian Dressing

Start by mixing the seasonings and Parmesan in a small bowl. Slowly whisk in the olive oil and red wine vinegar until everything comes together nicely. Pour the dressing into a jar or any airtight container, pop it in the fridge, and let it chill for at least 2 hours so the flavors can really blend. Keep refrigerated until ready to use.

Variations & Substitutions

• For a lighter version, replace half of the extra virgin olive oil with vegetable oil. However, I recommend staying away from seed oils. A good quality olive oil is best.
• Want a creamier homemade Italian salad dressing? Blend in a spoonful of mayo or Greek yogurt (not traditional, but delicious).
• Add fresh garlic! You can also use 1/2 teaspoon garlic powder. Prefer fresh herbs? Swap dried herbs for 1 tablespoon fresh basil or parsley.
• For a sweet twist, add a little honey or add maple syrup (vegan option).
• For a spicy kick, increase red pepper flakes.

Storage

Store your homemade dressing in a mason jar with a tight-fitting lid in the refrigerator for up to 7–10 days. If you’re worried about leftover dressing, label it so you know when you made it. The leftover dressing may separate; just bring it to room temperature and give it a good shake before using.

Expert Tips

• Use extra virgin olive oil for the best flavor; if it’s too peppery or heavy, temper with vegetable oil. But again, I highly recommend using only good-quality olive oil.
• Fresh garlic + fresh ingredients = superior zesty flavor. If you use garlic cloves, mince them very finely to avoid big bites.
• Let your dressing rest for 15–30 minutes before serving so flavors meld. This helps dried herbs rehydrate and release aroma.
• If you want a consistently emulsified dressing, blend with an immersion blender in the mason jar. It’s quick and easy.
• Need enough dressing for a big bowl of leafy vegetables or a pasta salad? Multiply the recipe: about 3–4 tablespoons per person is a good rule of thumb for green salad; for pasta salad, plan on a little more to coat the pasta evenly.

FAQ’s

Is this the same as bottled dressing?

No. Bottled dressings often contain stabilizers and preservatives. This homemade salad dressing tastes fresher and lets you control salt, sugar, and oil.

Can I make zesty Italian dressing for pasta salad?

Absolutely! Add a little extra red pepper flakes and parmesan cheese, and toss while the pasta is still slightly warm so it absorbs the flavor.

How long will it keep?

Refrigerated in a mason jar with a tight-fitting lid, your homemade Italian salad dressing will keep about 7–10 days. If it smells off, toss it.

Can I use an immersion blender?

Yes, an immersion blender makes a smooth, well-emulsified dressing quickly.

What if I don’t have extra virgin olive oil?

Vegetable oil can be used in a pinch, but I discourage using seed oils. But it’s a neutral option and keeps the dressing from becoming too bold.

Next time you reach for bottled stuff, remember how quick and rewarding homemade dressing can be — from a simple green salad to a hearty pasta salad, this vinaigrette is versatile. It’s an easy homemade Italian dressing that will probably become your go-to over bottled dressing.

Happy tossing — and don’t forget to give the jar a good shake before each use!

If you love this dressing recipe, you’re going to love these other homemade sauces and dressing recipes, too. Please click each link below to find the easy, printable recipe!

Pair It With These Recipes

Easy Chef Salad

Chickpea Avocado Salad

Southwest Chicken Salad

Autumn Pasta Salad

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