Best Homemade Italian Salad Dressing Recipes

Homemade Italian Salad Dressing image

Provided by Darlene Summers

Time 10m

Yield 1 1/3 Cups, 4 serving(s)

Number Of Ingredients 8

1 cup salad oil
1/3 cup wine vinegar
1 teaspoon salt
1 teaspoon sugar
1/4 teaspoon dried oregano leaves, crushed
1/4 teaspoon dry mustard
1/4 teaspoon paprika
1 garlic clove, minced

Steps:

TORTELLINI SALAD with Homemade Italian Dressing image

Provided by Tere Gill

Time 40m

Number Of Ingredients 28

ITALIAN DRESSING:
1/2 c olive oil, extra virgin
1/4 c white wine vinegar
2 tsp granulated sugar
1 tsp honey
1 tsp lemon juice
1/4 tsp coarse ground mustard
2 Tbsp finely grated asiago cheese
1 Tbsp finely grated parmesan cheese
3/4 tsp garlic salt
3/4 tsp dry parsley flakes
3/4 tsp dry basil flakes
1/8 tsp dry oregano
1 pinch red pepper flakes
1 pinch freshly ground black pepper
1 small pinch paprika
1 small pinch onion powder
1 pinch fine pink himalayan salt or sea salt
1 - 2 Tbsp water only if using dressing on a lettuce salad
SALAD:
12 - 15 cherry tomatoes, quartered (i use red and yellow)
3 - 4 slice sweet bell pepper, chopped small (orange, red or yellow)
12 kalamata olives, sliced in thirds
12 - 15 slice pepperoni, quartered or cut in 1/6
3 large fresh basil leaves, chiffonade or chopped
3 - 4 Tbsp prepared italian dressing
6 oz dried 3 cheese tortellini (or your favorite tortellini, amount for 2 - 3 people; i use barilla.)
1/2 Tbsp fresh chives

Steps:

1. (* Important: It's best to make dressing at least one day ahead of time and store in refrigerator; remove from refrigerator, at least 1/2 hour before using, to allow solidified olive oil to liquify; shake well. )
2. Add all dressing ingredients to a pint jar with a tight fitting lid and shake well, or whisk together in a medium bowl; cover and refrigerate. Shake or mix well right before using.
3. To a large bowl, add tomatoes, bell peppers, olives, pepperoni and half of the fresh basil. Set aside, temporarily.
4. Cook tortellini according to package instructions; drain and rinse with cold water to cool (to avoid breakage, do NOT over-handle the tortellini.)
5. Add 3 tablespoons Italian dressing to the tomato bowl; mix together well.
6. Add well drained tortellini to tomato mixture; fold gently to combine and coat with dressing (add extra dressing, if desired.)
7. Plate the salad, or pour into serving dish; scatter extra basil and chives over all. Serve, or cover and refrigerate until served.