Need a new salad dressing to make your greens more exciting? This Whole30 Creamy Italian Dressing is bright, tangy, and incredibly simple to prepare. It’s perfect on green salads, tossed into pasta salads (Whole30-friendly pasta alternatives), used as a dip for fresh vegetables, or spooned over roasted vegetables and grilled chicken for an instant flavor boost.
This version is creamy without dairy and keeps the bright, herby notes of classic Italian dressing. It comes together in minutes using homemade mayo (or a compliant store-bought mayo), fresh garlic, Italian seasoning, red wine vinegar, and a touch of crushed red pepper for heat. The recipe is easy to double or triple and stores well in the refrigerator, making weeknight salads and meal prep effortless.
Whole30 Creamy Italian Dressing
Ingredients
- 1/2 cup homemade mayo
- 3 cloves garlic
- 2 tsp Italian seasoning
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 tbsp red wine vinegar
- 1/2 tsp crushed red pepper flakes
Instructions
- Place the mayo, garlic, Italian seasoning, kosher salt, black pepper, red wine vinegar, and crushed red pepper flakes into a food processor or blender.
- Blend until the mixture is very smooth and well combined, scraping down the sides as needed. Taste and adjust seasoning to preference—add a bit more vinegar for tang, or a pinch more salt if desired.
- Transfer to a jar or airtight container and chill for at least 15 minutes to let the flavors meld. Shake or stir before serving.
Why you’ll love this dressing
This dressing strikes a balance between creamy and bright. The red wine vinegar gives it a crisp acidity that complements the richness of the mayo, while the Italian seasoning adds a herby, savory backbone. A little crushed red pepper brings subtle heat without overpowering the other flavors. It’s versatile enough to be a weeknight staple yet flavorful enough to elevate a simple salad.
Serving suggestions
Use this creamy Italian dressing on mixed green salads with tomatoes, cucumbers, and red onion; whisk into a compliant pasta salad with roasted vegetables; serve as a dip for fresh veggie sticks or roasted cauliflower; or drizzle over grilled chicken or shrimp. It also makes a tasty spread on hearty lettuce wraps.
Tips and variations
- For a thinner dressing, whisk in a tablespoon or two of water or more vinegar until you reach the desired consistency.
- If you prefer less heat, omit the crushed red pepper flakes or reduce to 1/4 teaspoon.
- Swap the red wine vinegar for white wine vinegar or apple cider vinegar for a slightly different flavor profile.
- Make it garlicky by adding another clove if you like a stronger garlic presence, or use roasted garlic for a milder, sweeter note.
Storage
Store the dressing in an airtight container in the refrigerator. It keeps well for about a week. Always use a clean spoon when portioning to maintain freshness. If separation occurs, simply shake or stir to recombine before serving.
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Author: Alex Snodgrass
If you enjoy this recipe, try doubling the batch and keeping a jar on hand for quick salads and meals throughout the week. Leave a comment below to share how you used the dressing or any tweaks you made—it’s a simple base that welcomes customization.