Italian Pasta Salad Dressing:
- 1 1/2 cups olive oil
- 1/4 cup white vinegar (white vinegar or red wine vinegar work)
- 1/4 cup water
- 2 tablespoons coarse sea salt (yes, tablespoons – see notes!)
- 2 cloves garlic (or 1 teaspoon garlic powder)
- 1 tablespoon sugar
- 2 teaspoons each dry oregano and dry basil
- black pepper to taste
- fresh herbs if you want! sometimes I add fresh parsley, basil, or chives.
How To Make The Best Pasta Salad
- Cook pasta according to package directions, in salted water for more flavor. Allow to cool slightly and toss with a little oil to prevent sticking.
- Blend up the dressing, or shake together in a jar.
- Toss all ingredients together! I like to use about three-fourths of the dressing, and then I save the rest of the dressing to add to my leftovers.
- Keep in the fridge for 2-3 days. I think it actually tastes best the day AFTER you make it.
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