5-Minute Italian Pasta Salad Dressing Recipe

I have made a lot of pasta salads in my life. Some were planned, some were thrown together because I had half a cucumber and a weird amount of leftover noodles staring at me. But this is the dressing I reach for when I want something that just works without any drama.

It is simple. Almost suspiciously simple. The kind of thing you make once and then stop buying bottled dressing forever because you realize you have been overcomplicating lunch.

What I like most is that it tastes bright without being sharp, garlicky without being loud, and it clings to pasta instead of pooling sadly at the bottom of the bowl. That balance matters more than people think.

I started making this during a stretch of very hot weather when turning on the stove felt like a personal betrayal. Cold pasta salad became dinner, then lunch the next day, then something I actually started craving.

This dressing was the reason why.

Ingredients I Used for the Recipe

• 1 garlic clove, finely grated – This is where the punch comes from. Grating makes it melt into the dressing instead of giving you harsh chunks.
• 1/2 cup extra-virgin olive oil – The base that smooths everything out and helps coat the pasta evenly.
• 1/2 cup red wine vinegar – Adds that tangy bite that makes pasta salad taste alive instead of flat.
• 2 teaspoons Dijon mustard – Helps emulsify the dressing and gives it a subtle creamy feel without any dairy.
• 2 teaspoons dried oregano – The flavor that makes it taste unmistakably Italian-style and savory.
• 1 teaspoon kosher salt – Brings everything into focus so the flavors do not feel dull.
• 1/2 teaspoon freshly ground black pepper – Adds a little warmth and depth.

What Makes This Dressing Different From Store-Bought

I used to think dressing came from a bottle. That was just the system. You grab one off the shelf and hope it is not too sweet or too weirdly thick.

Then I made this once and realized fresh dressing tastes like actual ingredients. You can taste the olive oil. The vinegar has personality. The garlic is sharp in a good way, not stale.

Another thing I noticed is control. Bottled dressing is usually heavy. This one feels lighter, which means you can add more without making the salad greasy.

It also soaks into warm pasta better. That is something I did not understand before I started making it myself. Warm noodles absorb flavor. Cold noodles just get coated.

That small timing detail completely changed my pasta salads.

How to make 5-Minute Italian Pasta Salad Dressing?

Step 1 – Prep the Garlic

Finely grate or mince the garlic clove. I like using a microplane because it turns the garlic into a paste that disappears into the dressing.

If you chop it instead, make sure it is very small. Big pieces can overpower a bite.

Step 2 – Add Everything to a Jar

Place the garlic into a mason jar or any container with a tight lid. Add the olive oil, red wine vinegar, Dijon mustard, oregano, salt, and pepper.

I prefer using a jar because it makes mixing easier and saves me from washing a whisk.

Step 3 – Shake Until It Comes Together

Seal the jar tightly and shake it like you mean it. After about 15 to 20 seconds, the dressing will look slightly thickened and blended.

This is the mustard doing its job and helping everything stay combined instead of separating.

Step 4 – Taste and Adjust

Open the jar and taste a little. Sometimes I add another pinch of salt or a splash more vinegar if I want extra brightness.

This is your moment to tweak it based on what you are pairing it with.

Step 5 – Toss With Slightly Warm Pasta

Right after cooking your pasta, drain and rinse it briefly to cool it down. While it is still a little warm, pour some dressing over it and toss.

The pasta absorbs flavor at this stage, which makes a huge difference later.

Step 6 – Save a Little for Later

Always hold back a few spoonfuls of dressing. Pasta tends to soak it up as it sits, so adding more before serving wakes everything back up.

I learned this the hard way after serving a dry pasta salad once. Never again.

How I Actually Use This Dressing in Real Life

Most recipes show you a perfect bowl with perfectly chopped vegetables. That is nice, but my version usually depends on what is already in the fridge.

I toss this with cucumbers, cherry tomatoes, and bell peppers when I want something fresh. If I need it to be more filling, I add cheese or whatever cured meat I have on hand.

Sometimes I throw in olives. Sometimes a handful of greens. Once I added leftover roasted vegetables and it was unexpectedly great.

This dressing is flexible enough to handle all of that. It does not fight with ingredients. It supports them.

It is also excellent for make-ahead lunches. I pack it, forget about it, and the next day it somehow tastes even better.

Tips I Learned After Making This More Times Than I Can Count

Use Good Olive Oil Because You Will Taste It

There are not many ingredients here, so each one matters. A decent olive oil makes the dressing smoother and less harsh.

Do Not Skip the Mustard

It does not make the dressing taste like mustard. It helps everything stay blended and gives the texture a subtle body.

Dress the Pasta Early

Adding dressing while the pasta is slightly warm helps it absorb flavor instead of just wearing it on the outside.

Refresh Before Serving

If the salad sits for a few hours, add another splash of dressing and toss again. This brings everything back to life.

Let It Sit for a Few Minutes

Even though it is called a 5-minute dressing, giving it 10 minutes to rest lets the oregano soften and the garlic mellow slightly.

Shake Again Before Using

Natural separation happens. Just shake the jar again and it comes right back together.

Make It Ahead If You Want

You can prepare it a day in advance and keep it in the fridge. I actually think it tastes better the next day.

Do Not Overthink Add-Ins

This dressing was made for flexibility. Use what you have, not what you feel like you are supposed to have.

That is honestly the spirit of pasta salad anyway. A little practical, a little creative, and always more relaxed than you expected.

Once you start making this, you may notice you stop measuring so carefully. I definitely did. Now I just eyeball it, shake it up, and trust that it will turn out the way it always does.

Simple, fast, reliable. And somehow still good every single time.