A simple-to-make pasta salad dressing, based on the ingredient list found on a box of pasta salad mix. My recipe is almost identical to the Italian-style pasta salad that comes from a box, but it tastes better.

Recipe Summary

prep:
10 mins
total:
10 mins
Servings:
6
Yield:
1 pint
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Blend canola oil, vinegar, corn syrup, lemon juice, onion, garlic, Parmesan cheese, salt, parsley, basil, and red pepper flakes in a blender until smooth, about 30 seconds.

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Cook's Notes:

Toss dressing with 12 ounces cooked and cooled rotini pasta and 1 cup of cooked and cooled vegetables. A mixture of broccoli, cauliflower, and carrot works wonderfully.

You can also add some fresh chopped tomato and fresh basil or parsley.

If you do not add vegetables, this makes enough dressing for 1 pound of pasta.

Meat and cheese can be added the pasta salad to make it into an entire meal.

Nutrition Facts

232 calories; protein 0.5g; carbohydrates 16.9g; fat 19g; cholesterol 0.7mg; sodium 219.8mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/02/2017
3.1.17 I was a bit concerned about the amount of corn syrup making this too sweet, so I did reduce that amount by 1/3. Blended the dressing, tasted, and then added more red pepper flakes (personal taste preference), otherwise followed the recipe. Dressing has a nice bright and tangy flavor, certainly was quick and easy to make, and was a nice luncheon pasta salad today. Read More
(2)
7 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/01/2017
3.1.17 I was a bit concerned about the amount of corn syrup making this too sweet, so I did reduce that amount by 1/3. Blended the dressing, tasted, and then added more red pepper flakes (personal taste preference), otherwise followed the recipe. Dressing has a nice bright and tangy flavor, certainly was quick and easy to make, and was a nice luncheon pasta salad today. Read More
(2)
Rating: 5 stars
05/23/2019
I used olive oil instead of canola oil. quite delicious. Read More
(1)
Rating: 5 stars
09/05/2018
This is a Good Recipe for pasta salad. I made 3 x's so far and forgot to take a picture. I put a little spin on mine extra Balsamic Dressing lots of pepper roni and salami and Italian dressing. Awesome Read More
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Rating: 5 stars
06/22/2020
This dressing is so tangy! It was perfect on a pasta salad and I would use it on any type of salad. I did use olive oil instead of canola, and I cut the corn syrup in 1/2 (will try regular amount next time). I also doubled the parm. Thank you for this recipe! Read More
Rating: 5 stars
06/10/2018
I used lots more Parmesan cheese because we love the flavor. I also added some Dijon mustard to the dressing- about 1 tablespoon. I had to use red wine vinegar since that s what I had on hand. Very flavorful!! And the flavor held into the next day where as some dressings just don t keep that tangy flavor. Read More
Rating: 4 stars
03/08/2020
Used red wine vinegar, evoo, and added more pepper and garlic. Next time I'll use less corn syrup. Read More
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