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Easy Italian Pasta Salad recipe

Easy Italian Pasta Salad recipe


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  • Recipes
  • Dish type
  • Salad
  • Pasta salad

A great vegetarian pasta for the summer. It's light, refreshing and incredibly delicious. You can also pop it into packed lunches.

40 people made this

IngredientsServes: 8

  • 400g fusilli pasta
  • 2 cucumbers, chopped
  • 60g onion, finely chopped
  • 10 cherry tomatoes, quartered
  • 100g pitted black olives, sliced
  • 250ml Italian salad dressing

MethodPrep:15min ›Cook:15min ›Extra time:2hr chilling › Ready in:2hr30min

  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fusilli and return to the boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain and cool by running cold water over the pasta in a colander set in the sink.
  2. Combine fusilli with the cucumbers, onion, tomatoes and olives in a large bowl. Pour the Italian dressing over the salad and stir to combine. Cover and refrigerate for at least 2 hours before serving.

Recently viewed

Reviews & ratingsAverage global rating:(65)

Reviews in English (51)

by jmbpiano

I don't normally like pasta salad, but after a couple of modifications this was quite pleasant. I took jennifermorse's suggestion of crumbling in some feta, but I'm not a big fan of red onions, so I added about 1.5T of fresh chives instead. Because of the intensity of the chives and feta flavors, I also cut the quantity of Italian salad dressing in half and added just a touch of olive oil. I also substituted penne for the rotini since it was on sale this week, but I'm not sure how much that actually affected the flavor/texture.-24 Jun 2009

by Jennifer Morse

I love this recipe and have made it for years! I add a little bit of red onion and feta cheese to make it a little more "Greek."-21 Jun 2009

by Jillian

"Easy" and delicious! This is a very simple salad that comes together quickly but tastes wonderful. It's a great base to throw in whatever you want to make it you own. I used tri-colored pasta and red onion. I also threw in some chopped fresh spinach and roasted red pepper along with some shredded Parmesan cheese. For the dressing I used "Nonna's Tuscan Salad Dressing" from this site. Definitely chill for a couple hours before serving.-30 Jul 2011


Italian Pasta Salad

In our opinion, pasta salad is a summer potluck must. Whether you're making Strawberry Balsamic Pasta Salad or Pimiento Pasta Salad, there are a few tips and tricks to make yours the best on the communal table. Read on for our favorite tips and tricks!

Respect The Pasta

A good pasta salad can only be good if the pasta is good. It's the foundation of the entire dish! Here are some important things to remember when boiling pasta for pasta salad, or any dish with pasta, really:

  1. Salt your water. It's the only way to season the pasta from the inside out! We typically stick to 2 tablespoons kosher salt per pound of dry pasta. It may sound like a lot, but it's the perfect amount to enhance the flavor of your pasta.
  2. Keep it al dente. The boiling time on the back of the box? It LIES! We've found it usually takes about half the time that the leading brands call for. (That's 4 to 5 minutes instead of 9 to 10.) Start tasting early on to avoid mushy pasta. Mushy = 😩The pasta will have a slight carry over in cooking so don't be fearful of pulling it too early. Plus, once it sits in the dressing for a little bit it will soften again.
  3. Don't rinse your pasta. After pasta is drained, it retains a light coating of starch&mdashthink of it as the glue that sticks your dressing to the cooked pasta. If you rinse that starch away, the surface will be smooth and the dressing will have a harder time adhering. We want our pasta and dressing to be inseparable, so we prefer to keep that starchy coating.

Get The Mix-Ins Right

Variety is the spice of pasta salad mix-ins. That's how that phrase goes, right? But seriously, it's all about variety. Variety in texture, flavor, and color. Hey, we eat with our eyes first! All that variety brings balance to your salad, so make sure you have several contrasting elements. For example:

Creamy/Fatty Mix-Ins These are the things you want in every bite: quartered mozzarella balls, crumbled bacon, shaved gouda, chunks of avocado, crumbled feta, prosciutto, or chopped salami are all solid options. Without them, your pasta salad might be a little too virtuous.

Crunchy/Fresh Mix-Ins We're talking veggies! Arugula, chopped bell peppers, celery, spinach, cherry tomatoes, cucumbers, slices of raw red onion, the list goes on. Pick and choose your favorites! Without these, your pasta salad may feel a bit too heavy. It is Summer, after all! Take advantage of all that glorious produce.

Hearty Mix-Ins These elements can make your pasta salad feel like a meal. Chickpeas, chopped hard-boiled eggs, toasted nuts, shredded chicken, broiled or grilled shrimp, or even white beans make delicious and satisfying additions.

Salty Mix-Ins We LOVE a burst of salty flavor in our salads. Capers, sliced olives, pickled onions (or really anything pickled), sliced pepperoncini, or chopped anchovies for the adventurous folks.

Brightly Flavored Mix-Ins When we think of bright flavors, we think of herbs and citrus: things that will give your salad an extra boost of freshness and flavor. From dill to basil, in our opinion there's no such thing as too many herbs. Feel free to combine 3 or 4 types of herbs, the more the merrier! When it comes to citrus, we like adding zest or juice to our final dish (especially those with creamy dressings) to add a little zing.

Get The Dressing Right

The dressing really ties everything together. Just like the mix-ins, you're looking for balance. Your dressing should be bright but not astringent, full-bodied but not oily, flavorful but not overpowering, and perfectly seasoned. Okay, I know this sounds particular, but the good news is, all you really need are your taste buds! Dressing is one of the easiest things to taste an adjust while you're making it, so as soon as you find your balance, you're good to go. Here's what ya need:

  1. Oil: use your favorite olive oil if you want that delicious rich flavor, or a neutral oil like vegetable oil or grape seed oil if you don't.
  2. Vinegar: there's SO many delicious vinegars, but some of our favorites are red wine vinegar, apple cider vinegar, balsamic vinegar, and rice wine vinegar. Try to match your vinegar with your mix-ins. (For example: sliced cabbage, red peppers, chopped peanuts = rice wine vinegar. Basil, cherry tomatoes, mozzarella = balsamic or red wine vinegar.)
  3. Flavorings: minced garlic or shallots, fresh or dried herbs, spices or a scoop of dijon mustard all would be delicious add-ins. These flavorings are what gives your dressing personality.
  4. Sweeteners: although not totally necessary, we find that sometimes our dressings are a bit too acidic. (AKA that feeling when you taste it and it burns in the back of your throat.) A teaspoon or two of honey, maple syrup, agave, or even just plain sugar can help round out the acidity.
  5. Creaminess: also not entirely necessary, but if you're craving a more bodacious dressing, try adding a scoop of mayo! This brings your pasta salad into a more traditional place, and we aren't mad at that. If you don't do dairy, pureeing your dressing with ripe avocado is a great substitute!

Save yourself some time and make that dressing ahead of time! Mix it together and store it in the fridge until you are ready to serve your pasta. The dressing will taste better this way too!

Have some leftover? Luck you! The pasta salad will stay good in an airtight container for a couple of days.

Made it? Have questions or comments? Leave it all in the comment section below. (And don't forget to rate!) 😄

Editor's Note: The introduction to this recipe was updated on April 15, 2021 to include more information about the dish.


Best Pasta Salad

This healthy pasta salad is one of my favorite easy pasta recipes! Pasta salads are so simple to make: just boil the pasta, add a few other ingredients, and stir in a tangy dressing.

We make this pasta recipe year-round, for BBQ’s and potlucks in the summer and as a make ahead lunch any time of year. You can add some baked chicken to this cold pasta salad to make it a meal.

I love to make pasta salad with Italian dressing because the dressing soaks into the pasta and flavors every bite. You can use store-bought salad dressing or my easy homemade pasta salad dressing in this recipe. I recommend trying my homemade Italian dressing because it takes just five minutes to make! It’s also healthier, made with simple, recognizable ingredients.

Italian pasta salad is perfect for making ahead because it tastes even better on the second day, after the flavors have had time to meld together. I’ve included my favorite pasta salad ingredients in this recipe, and I’ve listed more pasta salad ideas below. As is, this recipe is vegetarian but you can add salami or chicken.


  • Cook the pasta just al dente: The pasta will keep softening as it soaks up some of the dressing while it sit. Don’t overcook your pasta, or you will end up with a mushy salad. Check out how to cook pasta if you’re unsure.
  • Don’t skip the rinsing: I know there are strong opinions on rinsing vs not rinsing your pasta. I never rinse it when I use it in hot dishes, but for a cold salad I believe in the cold rinse. It washes excess starch from the pasta, keeping it from sticking together, and keeping the salad from developing a weird texture. It also helps to stop the cooking process of the pasta, to ensure it doesn’t continue cooking as it cools.
  • Don’t skip the chilling: This pasta salad really does benefit from at least an hour in the fridge. The flavors develop, the salad gets cold and it just gets better all over.

I love to serve pasta salad in place of a hot pasta side dish on those super hot summer days. It’s great with Bruschetta Chicken or balsamic marinated grilled chicken – and even with a simple air fryer chicken breast or air fryer steak.

It also makes a great lunch just by itself – which is how I always use up leftovers!

PS If you try this recipe, please leave a review in the comment section – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram. Sign up for my email list, too!


HOW TO MAKE ITALIAN PASTA SALAD

Cook up a box of tricolor rotini pasta noodles according to the package directions. While the pasta is cooking, chop up a cucumber, red onion, and cut some grape tomatoes in half.

When the pasta is done transfer it to a colander (that's sitting in the sink) and let it drain. Turn the faucet all the way to cold and let it run over the pasta for several minutes so the pasta can cool down. You don't want to add hot pasta to the bowl!

It's easy from here. Add all your ingredients into the mixing bowl and stir together. This easy Italian pasta salad is good served right away or let it refrigerate for a few hours before serving. Just be sure to give it a good stir and you may need to add a tablespoon or two of Italian dressing to moisten it back up again.


Tri Color Italian Pasta Salad

You want to use a pasta shape that has lots of nooks and crannies to make sure the Italian dressing and herbs get into every little bit. Pasta like rotini, penne, fusilli, and farfalle are perfect for pasta salad.

Prep: Cook pasta according to box. Drain and place in large serving bowl. Chop up celery and half tomatoes.

Mix: Add salad dressing, celery, tomatoes, olives, basil and oregano to the bowl and mix. Add shredded cheese and mix again.

And because I know some people don&rsquot like olives, you can totally skip them if you want.

Chill and Serve: Cover bowl and chill in the refrigerator, for at least 1 hour. Serve and enjoy!


Easy Pasta Salad

This fresh, easy pasta salad recipe comes together in under 30 minutes! Tossed in a tangy vinaigrette & filled with veggies, it's a sure cookout hit.

Today’s recipe is a picnic-perfect pasta salad! Every cookout needs a great pasta salad, and this is the one that I’ll be making all summer long. It comes together in no time, it’s full of fresh ingredients, and it packs a flavorful punch.

I took extra care to make sure that all of this week’s recipes are not just easy, but also easy to make in advance… because I totally get that you don’t want to be futzing with your salad when you could be spending time outside with your friends.

Note: if you do decide to make this in advance, toss on some whole basil leaves before serving to make your salad instantly prettier.

Pasta Salad Ingredients

I’ve made many pasta salads before (see here and here), but I realized that I didn’t have a really good classic pasta salad with a vinaigrette dressing on the site. This recipe is easy and fresh – along with the pasta, I toss in juicy cherry tomatoes, tangy feta cheese, a generous handful of arugula, chickpeas for protein, pine nuts & little cucumbers for crunch, and lots of fresh parsley and basil.

The dressing is easy to make: it’s a zesty mix of olive oil, lemon, garlic, Dijon, herbs & seasonings – I like to use herbes de Provence but Italian seasoning would be equally good in its place.

How to Make Pasta Salad

Making this recipe is a breeze! Just follow these simple steps:

  1. Cook your pasta in a large pot of salted boiling water. Drain it, toss it with some olive oil, and set it aside to cool.
  2. Chop your cherry tomatoes and cucumbers, mince the parsley, and crumble the feta.
  3. Whisk together the dressing ingredients.
  4. And toss everything together in a big bowl! Season to taste and dig in.

My Best Pasta Salad Tips

  • Cook your pasta a little longer than normal. It should be just a tad past al dente (but not mushy) so that the pasta stays soft when it cools. I find that the higher time range listed on box instructions is usually just about right for pasta salad.
  • Let your pasta cool completely before tossing it with the other ingredients. If it’s still warm, the hot pasta will start to cook and wilt the veggies. No one’s a fan of warm cucumber, so make sure you’re tossing cold pasta into this dish.
  • Save some herbs for garnish! This pasta salad recipe is a great one to make ahead, but if you do, save some of the herbs and pine nuts for garnish. The pine nuts will keep their crunchy texture and the herbs will be extra fresh, pretty, and flavorful.
  • Taste and adjust. Like most salad recipes, this one is super flexible, so be sure to taste and adjust it to your liking before serving. Add more lemon if you prefer a tangier salad, toss in more greens if you’re all about the veggies, and always, always salt to taste.

Easy Pasta Salad Recipe Variations

This pasta salad is fantastic as-is, but feel free to change it up to match your tastes or the ingredients in your pantry. Here are a few suggestions:


How to Make Easy Italian Pasta Salad

You can make this super easy by buying a quality bottle of Italian salad dressing. Seriously, there&rsquos so many awesome organic brands out on the market. Life can be easier if you want to buy the dressing first. Or, if you have a favorite Italian vinaigrette recipe you can use that. We also provide a recipe for a homemade dressing you can use and it&rsquos delicious! The success of this dish is to make sure you season it with enough salt and use a delicious dressing. That will bring this dish to life. More Italian pasta salad recipe details and step-by-step photos are in the recipe box below.


Pasta Salad With Italian Dressing

  • Creamy Dressing Vs Oil and Vinegar Dressing: I am not saying I don&rsquot like pasta salad with creamy mayonnaise dressing (I usually cut the mayo with Greek Yogurt, like in this Healthy Macaroni Salad with Cheddar.) But there is something so refreshing about a pasta salad with an oil and vinegar based dressing instead. The red wine vinegar and extra-virgin olive oil really adds a bright acidity that goes well with so many other cookout side dishes and grilled meat and chicken.
  • It&rsquos Vegan: Because mayonnaise and greek yogurt aren&rsquot vegan, many pasta salads are off limits for plant-based picnics. But this pasta salad is completely vegan!
  • Make The Italian Dressing From Scratch: I like to make my Italian Dressing from scratch, and it&rsquos really easy to do it right into the bowl where the pasta salad will be mixed. This saves a dish!
  • Make it Flavorful: This Italian Dressing is quite bold. But remember it&rsquos the main flavoring for an entire batch of pasta, plus all the veggies. So it&rsquos quite strong for a reason.
  • Dressing Ratios: Use a little bit more oil than vinegar, so as to make the dressing not too tart. Remember that salt and vinegar balance each other, so use the full amount of salt if your diet can allow. If you are on a lower sodium diet, and need to drop the salt, use less vinegar too.
  • Food Safety: Mayonnaise also has a bad rep for going bad when it is left out in the sun at barbecues and picnics, so that isn&rsquot as much of a factor with this pasta salad recipe. It&rsquos vegan in fact! That said, don&rsquot leave any food (with or without mayo) out in the heat for too long! Two hours is about all you can safely count on. Four hours maximum if it isn&rsquot super hot/sunny. You can read more about the temperature danger zone here in my post about how to thaw chicken safely.
  • Sub In Bottled Italian Dressing: If you have a store-bought Italian dressing you like, you may certainly sub 1 cup of it in, but I would recommend adding a little bit more garlic, a splash of vinegar and a pinch of salt to it. The pasta needs the extra boost of flavor.


Classic Italian Pasta Salad

This Classic Italian Pasta Salad is my favorite summer side dish but it can really be enjoyed year round. It&rsquos so simple, easy to customize and is always a hit at potlucks, barbecues, or parties. It also make a great make-ahead lunch for weekdays.

Homemade is indeed better.

This version is similar to the Betty Crocker&rsquos boxed pasta salad yet it&rsquos completely homemade. So you&rsquore going to get a lot more of it for your money and everything is going to taste fresh. Plus you&rsquoll save yourself and your guests from eating all those yucky preservatives. The only extra work involves cutting up a few veggies. Worth it? I would say so!

Don&rsquot worry, this is tasty side dish is super easy to make!

Watch this video that shows how to make this classic Italian pasta salad, start to finish:

Ingredients Needed to Make this Classic Italian Pasta Salad Recipe

Just 8 ingredients plus S&P! Super easy.

Here&rsquos everything you&rsquoll need: Cooked Rotini pasta (or any shape you&rsquod like), fresh-shredded carrots, fresh parsley, red and green bell peppers, black olives (optional), Olive Garden Italian dressing, and grated Parmesan cheese. Add Suddenly Salad seasoning to give this an extra flavor boost &mdash not required but totally recommend.

What kind of dressing is best for this classic Italian pasta salad?

Well, Italian dressing of course. 😉 But you decide what&rsquos you&rsquore favorite. There are several bottled dressings that taste really great and are not full of preservatives.

My favorite for this pasta salad is Olive Garden&rsquos creamy Italian dressing:

You can also buy the packets of Italian dressing seasoning and mix the dressing yourself, adding your own oil and vinegar. Sometimes if I&rsquom making a big batch of this pasta salad, I&rsquod do a packet of Italian dressing seasoning mixing it with oil and vinegar, and then I&rsquoll add a small bottle of the Olive Garden creamy Italian dressing. Kind of like, half creamy half not.

Or you can go fully homemade and mix your own Italian seasoning blend and add oil and vinegar.

So depending on what you like, how much time you have or what you have on hand, choose whatever option fits you best.

What kind of Parmesan cheese goes best with this salad?

Again, I really recommend going with whatever option suits you best and what&rsquos most convenient. You can opt for grated or shredded Parmesan cheese. The flavor is very similar, the texture is just a bit different.

Grated Parmesan cheese will give you move of that all-over cheesy flavor, whereas the shredded Parmesan cheese will give you a bit more bite and bursts of cheesy flavor.

You can opt for per-shredded or grated cheese or grate your own. I am a fan of grating my own because I feel like you get so much more flavor when it&rsquos fresh, however, I&rsquom also a big fan of convenience so I am not above buying the cylinder of grated cheese either. I just go with what time allow each time I make this dish.

If you&rsquore using an Italian dressing that already has cheese in it, you may not need to add any extra cheese. Taste and see what you think! Like I tell the mister, you can always add things in, but it&rsquos hard to take things out. Taste first and then decide!

What are the key ingredients of this classic Italian pasta salad?

Remember this &ldquoclassic&rdquo Italian pasta salad recipe is mirrored after Betty Crocker&rsquos version. So an Italian cook would have a different answer for this I am sure! I just really like the simplicity of the Betty Crocker recipe but the boxes are so tiny, when you&rsquore trying to feed a crowd, I just decided to make my own version one day and never looked back.

So, the featured flavors here are: carrots, black olives, red pepper, Parmesan cheese and Italian dressing. I also added in a green pepper just because I think the green looks nice and adds a little different flavor to compliment but is not as sweet as the red pepper.

Could you add in other vegetables like cucumbers to this pasta salad?

Absolutely! Cucumbers, tomatoes, red onions, fresh mozzarella, mushrooms, artichokes, beans, pepperoni, ham, salami, fresh spinach&hellip pretty much anything you&rsquod put on a pizza, I think, would work in this salad. I&rsquove even added in a bag of salad greens. This is a great base recipe but you can absolutely customize it especially if you&rsquore making it multiple times throughout the season. Try some different ingredients just to keep things interesting and fresh.

Want an extra boost of flavor and texture?

I sometimes add several heavy dashes of McCormick Perfect Pinch Salad Supreme Seasoning. It&rsquos specially made for pasta salads so the spices don&rsquot need to cook to activate like other dry herbs do. The flavor complements Italian dressing really well and my personal favorite part about this topping is the little sesame seeds in this mix. They just add a subtle crunchy texture to this pasta salad that&rsquos so good.

You can check out the blend of spices and other ingredients if you scroll down and look for &ldquoImportant Information.&rdquo Again, this is something I sometimes add. It&rsquos totally optional but usually gets people talking about how yummy the pasta salad is so it&rsquos a bit of a secret ingredient if you&rsquore looking for amazing flavor.

What kind of pasta works best?

Again, up to you. I used rotini pasta because it&rsquos pretty hearty. You can go with the tri-colored rotini, or choose any type of pasta that looks appealing. We like to get fun shapes sometimes, I&rsquove even used spaghetti because that&rsquos what I had. Mix it up! Use whatever you have! There&rsquos no right or wrong pasta. You can even use tortellini!

If you want some extra vitamins, you can opt for tri-color pasta which has veggie powder and extra vitamins. There are also gluten-free pastas and well as extra-protein pasta available. Go with what suites your diet and/or your taste buds.

What if my family doesn&rsquot like olives?

I am so sad for you. But I can relate. I have many people in my family who do not like olives. So I just opt to put a bowl of olives on the side. Problem solved! And more olives for me. 🙂

Does this need to be refrigerated?

Ideally, yes. This pasta tastes best when it has time to marinate overnight or for at least 2 hours. The dressing need to soak into the noodles. Also, before you serve it, be sure to give it a stir to evenly distribute the dressing.

This Italian pasta salad is a great little side dish but makes an easy lunch too.

My mom almost always had a batch of pasta salad in the fridge. It&rsquos great for a quick lunch or even dinner. No heating necessary so it&rsquos great for busy summer months.

Want more side dish ideas?

This classic Italian Pasta Salad recipe was featured on Menu Plan Monday and South Your Mouth!


Italian Pasta Salad

In our opinion, pasta salad is a summer must. Read on for our favourite tips and tricks!

Respect The Pasta

A good pasta salad can only be good if the pasta is good. It's the foundation of the entire dish! Here are some important things to remember when boiling pasta for pasta salad, or any dish with pasta, really:

  1. Salt your water. It's the only way to season the pasta from the inside out! We typically stick to 2 tablespoons salt per pound of dry pasta. It may sound like a lot, but it's the perfect amount to enhance the flavour of your pasta.
  2. Keep it al dente. The boiling time on the back of the box? It LIES! We've found it usually takes about half the time that the leading brands call for. (That's 4 to 5 minutes instead of 9 to 10.) Start tasting early on to avoid mushy pasta. Mushy = 😩
  3. Don't rinse your pasta. After pasta is drained, it retains a light coating of starch&mdashthink of it as the glue that sticks your dressing to the cooked pasta. If you rinse that starch away, the surface will be smooth and the dressing will have a harder time adhering. We want our pasta and dressing to be inseparable, so we prefer to keep that starchy coating.

Get The Mix-Ins Right

Variety is the spice of pasta salad mix-ins. That's how that phrase goes, right? But seriously, it's all about variety. Variety in texture, flavour, and colour. Hey, we eat with our eyes first! All that variety brings balance to your salad, so make sure you have several contrasting elements. For example:

Creamy/Fatty Mix-Ins These are the things you want in every bite: quartered mozzarella balls, crumbled bacon, shaved gouda, chunks of avocado, crumbled feta, prosciutto, or chopped salami are all solid options. Without them, your pasta salad might be a little too virtuous.

Crunchy/Fresh Mix-Ins We're talking veggies! Rocket, chopped bell peppers, celery, spinach, cherry tomatoes, cucumbers, slices of raw red onion, the list goes on. Pick and choose your favourites! Without these, your pasta salad may feel a bit too heavy. It is Summer, after all! Take advantage of all that glorious produce.

Hearty Mix-Ins These elements can make your pasta salad feel like a meal. Chickpeas, chopped hard-boiled eggs, toasted nuts, shredded chicken or even white beans make delicious and satisfying additions.

Salty Mix-Ins We LOVE a burst of salty flavour in our salads. Capers, sliced olives, pickled onions (or really anything pickled), sliced pepperoncini, or chopped anchovies for the adventurous folks.

Brightly Flavoured Mix-Ins When we think of bright flavours, we think of herbs and citrus: things that will give your salad an extra boost of freshness and flavour. From dill to basil, in our opinion there's no such thing as too many herbs. Feel free to combine 3 or 4 types of herbs, the more the merrier! When it comes to citrus, we like adding zest or juice to our final dish (especially those with creamy dressings) to add a little zing.

Get The Dressing Right

The dressing really ties everything together. Just like the mix-ins, you're looking for balance. Your dressing should be bright but not astringent, full-bodied but not oily, flavourful but not overpowering, and perfectly seasoned. Okay, I know this sounds particular, but the good news is, all you really need are your taste buds! Dressing is one of the easiest things to taste an adjust while you're making it, so as soon as you find your balance, you're good to go. Here's what ya need: