Description
A creamy and healthy pasta salad dressing featuring Greek yogurt, olive oil, and a blend of tangy and sweet flavors. This versatile dressing is easy to prepare, perfect for enhancing your pasta salads with a nutritious and delicious touch.
Ingredients
Scale
Dressing Ingredients
- 1/2 cup plain Greek yogurt (or dairy-free yogurt)
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon juice (freshly squeezed)
- 1 teaspoon maple syrup or honey
- 1 clove garlic, minced
- 1/4 teaspoon onion powder
- Salt and black pepper to taste
- 2 tablespoons water (to thin, as needed)
- Optional: 1 tablespoon chopped fresh dill or parsley
Instructions
- Combine Base Ingredients: In a medium mixing bowl, whisk together the Greek yogurt, olive oil, Dijon mustard, apple cider vinegar, and lemon juice until smooth and creamy to create the dressing base.
- Add Sweetener: Stir in the maple syrup or honey to provide a subtle sweetness that balances the tangy flavors.
- Incorporate Aromatics and Seasoning: Add minced garlic, onion powder, salt, and black pepper; mix thoroughly to ensure even distribution of flavors.
- Adjust Consistency: Gradually whisk in water, a little at a time, until the dressing reaches your desired pourable consistency.
- Add Fresh Herbs (Optional): Fold in chopped fresh dill or parsley for an extra layer of fresh, herbaceous flavor.
- Taste and Adjust: Sample the dressing and modify seasoning as needed to suit your taste preferences.
- Serve or Store: Pour the dressing over cooked pasta and toss to coat evenly, or transfer to a sealed container and refrigerate for up to 5 days.
Notes
- You can substitute dairy-free yogurt to make this dressing vegan and dairy-free.
- If you prefer a thinner dressing, feel free to add additional water, one teaspoon at a time.
- Fresh dill or parsley are optional but add a nice herbal freshness.
- Best served chilled over pasta salads, but can also be used as a dip or spread.
- Store any leftovers in an airtight container in the refrigerator for up to 5 days.
