Name: Olive Garden Salad Dressing
Prep time: 10 min
Total time: 10 min
Ingredients: 3 tablespoons mayonnaise; ¼ cup olive oil; 2 tablespoons white wine vinegar; 3 tablespoons grated Parmesan cheese; 1 tablespoon lemon juice; ¼ teaspoon garlic powder; ½ teaspoon Italian seasoning; 2 tablespoons water; Salt and freshly ground black pepper (to taste)

Creamy mayo, olive oil, tangy vinegar, lemon, Parmesan, and Italian herbs come together in this Olive Garden Salad Dressing copycat recipe.

You ever have a flavor just haunt you?

I swear I wasn’t even that obsessed with Olive Garden until one random Tuesday, I was sitting in traffic, and out of nowhere—BOOM. Craving. That tangy, creamy salad dressing hit me like a truck. Not the pasta. Not the breadsticks (although yes, those too). The salad. I’m talking about that Olive Garden Salad Dressing that somehow makes lettuce taste like a main course.

And the thing is, I hadn’t even been there in months. Years, maybe. But suddenly, I needed it. I was thinking about that cold metal bowl, the grated Parmesan falling like snow, the sharp bite of vinegar, the little flecks of Italian seasoning… and yeah, I might’ve turned around mid-drive and gone straight to the grocery store.

I’ll be real with you—I tried the store-bought bottled version. Twice. I wanted to like it. I tried to convince myself it was close enough. But something was off. It was too oily. Or maybe too sweet. Or just… too mass-produced? You know when something tastes fine but also kind of empty? That.

So I rolled up my sleeves (okay, I was still in pajamas), and decided to recreate it at home. A few batches later—one too garlicky, another that tasted like lemon-scented floor cleaner—I finally nailed it. This version? It’s tangy, creamy, herby, and a little imperfect. Just like the original, but… well, maybe a little better. Is that a bold claim? Sure. But I stand by it.

Why You’ll Love This Olive Garden Salad Dressing Recipe?

I feel like salad dressing gets overlooked, right? It’s just the thing you drizzle on top and forget about. But this dressing? It makes the salad the best part of the meal.

It’s creamy but light. Tangy but not slap-you-in-the-face sharp. It’s the kind of dressing that doesn’t just sit on your greens—it clings to them in the best way. You take a bite and suddenly even iceberg lettuce feels like a gourmet choice. (No shade to iceberg, by the way. She’s crunchy and dependable.)

And the kicker? It’s stupidly easy to make. Like, toss-it-all-in-a-bowl-and-whisk easy. I’ve made it while holding a toddler. I’ve made it during a Zoom call on mute. I’ve made it 10 minutes before guests arrived and lied and said it had “been chilling all day.” No one questioned it. They were too busy dipping bread in it.

Ingredient Notes:

You likely already have most of this stuff in your fridge or pantry. And if not, the grocery list is refreshingly short.

Mayonnaise (3 tbsp) – This is the creamy base. It gives the dressing that clingy texture. I’ve used full-fat, light, even the weird avocado oil kind. They all work.
Olive oil (¼ cup) – Use a decent one if you can, but don’t overthink it. This helps thin it out and adds a little richness.
White wine vinegar (2 tbsp) – This is where the zing comes from. Red wine vinegar also works, just gives a slightly different vibe.
Parmesan cheese (3 tbsp) – Adds a salty, nutty edge. I’ve used both freshly grated and the stuff from the green can. One is classier, one is nostalgic. Both taste great.
Lemon juice (1 tbsp) – It brightens everything up. I usually eyeball it. If your lemon’s a little dry, just squeeze harder and pretend it’s working.
Garlic powder (¼ tsp) – Not fresh garlic. Garlic powder. This isn’t the moment for raw garlic intensity.
Italian seasoning (½ tsp) – You know, the dried herb blend that’s hiding in your spice rack. Basil, oregano, maybe some thyme if it’s feeling fancy.
Water (2 tbsp) – Just to thin it to that perfect pourable consistency. More if you like a lighter dressing, less if you want it thick and dippable.
Salt and pepper (to taste) – Go light, then taste and adjust. The cheese already brings some salt to the party.

How To Make Olive Garden Salad Dressing?

Step 1: Throw everything in a bowl.
Mayo, olive oil, vinegar, lemon juice, Parmesan, garlic powder, Italian seasoning, and water. If you’re a “measuring is for suckers” type, I see you. Just try to stay roughly on track.

Step 2: Whisk until it’s smooth-ish.
It might separate a little at first, especially if your oil’s cold. Keep whisking. Channel your inner Olive Garden server grinding Parmesan for eight straight minutes. You’ve got this.

Step 3: Taste it.
Don’t skip this. Maybe it needs a little more lemon. Maybe you like a heavier herb flavor. Tweak it like it’s a playlist. You’re the DJ here.

Step 4: Serve or chill.
You can use it right away. But if you’ve got time, stick it in the fridge for 20–30 minutes. It thickens a bit and just tastes… cozier? Is that weird to say about dressing?

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Storage Options:

Pour it into a mason jar, a leftover salsa container, whatever you’ve got. It keeps in the fridge for up to a week. Maybe longer, but I wouldn’t know because it’s always gone before then.

Shake it before each use. Separation is normal. Life is chaotic, and so is homemade salad dressing.

Variations and Substitutions:

This recipe’s flexible. Like yoga-on-a-Tuesday flexible. Don’t stress if you’re missing something.

No mayo? Greek yogurt works. It’ll be tangier and a bit thicker.
No white wine vinegar? Apple cider vinegar or red wine vinegar can sub in just fine.
Going dairy-free? Use a vegan Parmesan or skip it altogether. Still tasty.
Add a dash of honey if you want a slightly sweeter, smoother flavor.
Toss in Dijon mustard if you want more bite. Just a tiny bit—like, baby spoon size.

What to Serve with Olive Garden Salad Dressing?

It’s called salad dressing, but don’t let the name limit your imagination.

Classic salad with croutons and olives – obviously.
Pasta salad – seriously, try it.
Dipping sauce for breadsticks – tell me you haven’t done this already.
Sandwich spread – just smear it on like mayo. Fancy mayo.
Grilled chicken – it makes a surprisingly great marinade or drizzle.

Frequently Asked Questions:

Can I make it ahead of time?
Yes, and you should. It gets better after a bit in the fridge.

Can I use fresh garlic instead of powder?
You can, but go easy. Fresh garlic’s a lot stronger and can take over.

Does it taste exactly like the Olive Garden dressing?
Honestly? Pretty dang close. Maybe not identical—but the vibe is definitely there. And you can tweak it to fit your taste exactly.

So… what do you think? Ready to ditch the bottled stuff and live your best salad life?

Give this Olive Garden Salad Dressing a try and tell me how it goes. And hey—if you end up using it on a pizza crust or eating it off a spoon standing at the fridge? You’re not alone. Been there. More than once.

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Planning to try this recipe soon? Pin it for a quick find later!

<Remember it later>

Planning to try this recipe soon? Pin it for a quick find later!

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