:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/CpFALDMOgPjN04PNTcyx/0004dac729ca4ac2bed4a1972e8c94.png "Best Ever Dressing for Pasta Salad")
Best Ever Dressing for Pasta Salad
This recipe has been in my family for years, constantly requested at every BBQ or family gathering.
Ingredients
- 1 clove garlic, minced
- 1 teaspoon salt
- 1 tablespoon Dijon mustard
- 1⁄4 Cup red wine vinegar
- 1⁄2 Cup good quality olive oil
- Freshly ground Black Pepper to taste
- 1⁄2 teaspoon dried oregano
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Directions
Start by mincing the garlic. I use a grated garlic technique to make the garlic juice - this helps the garlic blend into the dressing thoroughly for a smooth texture and balanced flavor. Combine the minced garlic and salt in a small bowl.
Then add in the Dijon mustard. The Dijon works as an emulsifier and binds the oil and vinegar together during the whisking process. Pour in the red wine vinegar next. I prefer red wine vinegar for its depth of flavor compared to the usual white vinegar.
Gradually add the olive oil, whisking continuously until the dressing emulsifies and thickens a bit. The trick is to pour the oil in a slow, steady stream for perfect emulsification. Season with freshly ground black pepper to taste—remember, freshly ground offers a more profound flavor than pre-ground.
To finish it off, add the dried oregano. The herbs give the dressing an excellent aromatic essence, making the salad even more flavorful. Once all ingredients are in, whisk the dressing thoroughly and let it sit for a few minutes to saturate the flavors. Use it immediately, or store it in an airtight container in the fridge for up to a week.
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TammersBest Ever Dressing for Pasta Salad
This recipe has been in my family for years, constantly requested at every BBQ or family gathering.
Start by mincing the garlic. I use a grated garlic technique to make the garlic juice - this helps the garlic blend into the dressing thoroughly for a smooth texture and balanced flavor. Combine the minced garlic and salt in a small bowl.
Then add in the Dijon mustard. The Dijon works as an emulsifier and binds the oil and vinegar together during the whisking process. Pour in the red wine vinegar next. I prefer red wine vinegar for its depth of flavor compared to the usual white vinegar.
Gradually add the olive oil, whisking continuously until the dressing emulsifies and thickens a bit. The trick is to pour the oil in a slow, steady stream for perfect emulsification. Season with freshly ground black pepper to taste—remember, freshly ground offers a more profound flavor than pre-ground.
To finish it off, add the dried oregano. The herbs give the dressing an excellent aromatic essence, making the salad even more flavorful. Once all ingredients are in, whisk the dressing thoroughly and let it sit for a few minutes to saturate the flavors. Use it immediately, or store it in an airtight container in the fridge for up to a week.
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