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  • Writer's pictureAmanda MacGregor

Homemade Italian Dressing

Say goodbye to store-bought dressings filled with additives and hello to a flavorful concoction crafted with love from your kitchen + a bonus pasta salad recipe!

Homemade Italian Dressing - amanda macgregor - food allergy recipes

Recently, I made this Italian dressing recipe to add to a pasta salad and I couldn't wait to share it with you!


A lot of store-bought Italian dressings include mustard or at least one other ingredient from my restriction list. Instead, I unveil the classic homemade Italian dressing that is mustard-free and perfect for any salad. And as a bonus treat, I will share with you how I used this dressing to whip up a mouthwatering pasta salad that's a feast for your senses!

Jump to the recipe:

Homemade Italian Dressing

Mustard-Free

 

Ingredients

  • 1 tablespoon freshly squeezed lemon juice

  • ¼ cup apple cider vinegar

  • ⅔ cup olive oil

  • 1 tablespoon garlic powder

  • 1 tablespoon onion powder

  • 1 tablespoon dried oregano

  • 2 teaspoons dried basil

  • 1 teaspoon dried thyme

  • 1 tablespoon dried parsley

  • 2 teaspoons of sea salt

  • 1 teaspoon ground black pepper

  • Water, as preferred

Directions

  1. In a bowl, whisk together the lemon juice, apple cider vinegar, and olive oil until well combined.

  2. Add the rest of the ingredients to the bowl. Mix thoroughly to ensure the herbs and spices are evenly distributed.

  3. Taste the dressing and adjust the seasonings to your preference. If you prefer a tangier flavor, add more vinegar; for more depth, add more herbs.

  4. Once the dressing is well balanced, transfer it to a glass jar or bottle with a tight-fitting lid and fill the remaining space with water.

  5. Shake the jar vigorously before each use to ensure the ingredients are well incorporated.

 
Homemade Italian Dressing - amanda macgregor - food allergy recipes

Italian Pasta Salad Recipe

(using our Homemade Italian Dressing)

 

Ingredients

  • 1 package cooked gluten-free pasta (such as penne or fusilli)

  • 1 head broccoli, cut into small florets

  • 1 small onion, finely chopped

  • 1 (6.5 oz) can Pearls Sliced Black Ripe Olives

  • ½ cup matchbox carrots, roughly chopped into finely diced pieces

  • ½ cup shredded cabbage, roughly chopped into finely diced pieces

  • Homemade Italian Dressing (as needed)

  • Salt and freshly ground black pepper to taste

Homemade Italian Dressing - amanda macgregor - food allergy recipes

Directions

  1. Preheat the oven to 415°F. Line a baking sheet with parchment paper and add the broccoli and onions. Toss in olive oil and sea salt. Bake in the oven for 25-30 minutes or until the broccoli reaches your desired cook.

  2. In a large mixing bowl, combine the cooked gluten-free pasta, broccoli, onion, black olives, carrots, and cabbage.

  3. Drizzle a generous amount of the Homemade Italian Dressing over the pasta salad, starting with about half and adding more to taste.

  4. Gently toss the salad to ensure all ingredients are coated with the dressing.

  5. Season the pasta salad with a pinch of salt and freshly ground black pepper, adjusting the seasonings to your liking.

  6. Allow the flavors to meld by allowing the pasta salad to sit for at least 30 minutes before serving.

  7. Serve the Italian Pasta Salad as a refreshing side dish or a light lunch, and enjoy the burst of flavors that the homemade Italian dressing brings to every bite.

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