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Olive Garden Vinaigrette

Helen T. Patterson
Recreate the classic Olive Garden vinaigrette at home with this easy and delicious copycat recipe. Made with simple pantry ingredients like olive oil, vinegar, Parmesan, and Italian seasonings, this tangy and savory dressing is perfect for salads, marinades, and dipping sauces. It comes together in just minutes and tastes just like the restaurant favorite!
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Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course Condiment, Marinade, Salad Dressing
Cuisine American, Italian
Servings 8 servings
Calories 140 kcal

Equipment

  • 1 measuring cup
  • 1 Small Bowl or Mason Jar
  • 1 Whisk or Fork
  • 1 Garlic Press (if using fresh garlic)
  • 1 Grater (for Parmesan cheese, if using fresh)

Ingredients
  

Base Ingredients:

  • ½ cup olive oil
  • ¼ cup white wine vinegar
  • 1 tbsp lemon juice fresh or bottled
  • 1 tsp Dijon mustard
  • 2 tbsp grated Parmesan cheese

Seasonings & Sweeteners:

  • ½ tsp garlic powder or 1 small clove minced fresh garlic
  • 1 tsp Italian seasoning
  • 1 tsp sugar
  • ½ tsp salt or to taste
  • ¼ tsp black pepper or to taste

Optional Additions:

  • ¼ tsp red pepper flakes for a spicy kick
  • 1 tsp honey for a touch of sweetness
  • 1 tbsp chopped fresh parsley or basil for freshness

Instructions
 

Step 1: Combine the Ingredients

  • In a small bowl, whisk together the vinegar, lemon juice, Dijon mustard, garlic powder, Italian seasoning, sugar, salt, and black pepper.

Step 2: Emulsify the Dressing

  • Slowly drizzle in the olive oil while whisking continuously until the dressing becomes smooth and well combined. Stir in the Parmesan cheese.

Step 3: Taste and Adjust

  • Adjust seasoning as needed—add more salt for flavor, sugar for sweetness, or vinegar for extra tang.

Step 4: Store & Serve

  • Transfer to a mason jar or airtight container. Refrigerate for at least 30 minutes for the best flavor. Shake well before using.

Notes

  • Storage: This vinaigrette lasts up to 1 week in the refrigerator. Shake or whisk before using, as oil and vinegar naturally separate.
  • Dairy-Free/Vegan Option: Omit the Parmesan cheese or substitute with nutritional yeast for a similar savory taste.
  • Substitutions: White wine vinegar can be replaced with red wine vinegar or apple cider vinegar for a slightly different flavor.
  • Make It Creamy: Blend in 1 tbsp of Greek yogurt or mayonnaise for a thicker, creamy version.
  • Best Served With: Use it on garden salads, pasta salads, grilled vegetables, or as a marinade for chicken and shrimp.
Keyword Olive Garden Vinaigrette