Okay, here we go! Let’s make this Olive Garden dressing thing sound like me, which is to say, slightly chaotic but ultimately delicious.

This isn’t just any salad dressing recipe, you guys. This is THE salad dressing recipe. I’m talking about that creamy, tangy, slightly sweet, oh-so-addictive dressing from Olive Garden that you crave like a weirdo at 3 AM. And now? Now you can make it at home. And trust me, you WILL.

So, story time! My husband, Mark, is… let’s just say he’s not a salad person. Like, at all. He thinks lettuce is rabbit food. But THIS dressing? He practically drinks it. The first time I made it, he dipped EVERYTHING in it. Pizza crust, chicken nuggets (don’t judge), even a rogue broccoli floret! Now, whenever I make a salad, he hovers, waiting for “the good stuff.” It’s become a staple, and honestly, I think he loves me a little more because of it. Or maybe he just loves the dressing. Potato, potahto.

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

Okay, real talk:

It tastes EXACTLY like the Olive Garden dressing, but you don’t have to put on pants and go to a restaurant. Win!
It’s so easy to make, even I can’t mess it up (and that’s saying something).
Kids love it. Seriously. My niece will eat salads if this dressing is involved. Miracle worker, I tell ya.
It’s way cheaper than buying a bottle of the real stuff, and you probably already have half the ingredients in your pantry.

How to Make It

Alright, listen up, because this is where the magic happens.

First, grab a bowl. Any bowl. Doesn’t have to be fancy. Throw in your mayonnaise. Okay, now the vinegar – don’t accidentally use balsamic like I did that one time. It… wasn’t great. Add the olive oil and water. Now, the seasonings! Garlic powder, onion powder, dried parsley (crush it a little in your hand to wake it up!), Italian seasoning, salt, and pepper. Don’t be shy! And the secret ingredient: a pinch of sugar. Just a pinch! Unless you like it sweeter, then go wild.

Whisk it all together like you mean it. Get those arm muscles working! Taste it. Does it need more salt? More pepper? A splash more vinegar? Adjust to your heart’s content. Stick it in the fridge for at least 30 minutes. Honestly, the longer it chills, the better it tastes. It’s like it needs time to get to know itself.

WANT TO SAVE THIS RECIPE?

Just drop your email here and I'll send it right away! Plus you'll get new recipes from me every week. Yes please!

Serve it over a big bowl of salad, or, you know, just dip everything in it like my husband. I won’t judge.

Ingredient Notes

Mayonnaise: Full fat, people! Don’t even think about using the light stuff. It just doesn’t have the same oomph. Trust me.
White Vinegar: This is what gives it that tangy zing. Don’t swap it for apple cider vinegar unless you’re feeling really adventurous.
Olive Oil: Good quality makes a difference. But don’t go breaking the bank. Just use whatever you normally use for cooking.
Dried Parsley: Fresh works, but it’s not the same. The dried stuff has that slightly… dusty?… flavor that makes it taste like Olive Garden.
Italian Seasoning: Don’t skip this! It’s the soul of the dressing. I once tried to make it without it and it was just…sad.
Sugar: Just a pinch! Balances out the tanginess. I’ve used honey in a pinch, and it works okay, but sugar is the real deal here.

Recipe Steps

Combine mayonnaise, white vinegar, olive oil, and water in a bowl.
Add garlic powder, onion powder, dried parsley, Italian seasoning, salt, pepper, and sugar.
Whisk all ingredients together until well combined.
Taste and adjust seasonings as needed.
Refrigerate for at least 30 minutes to allow flavors to meld.
Serve over your favorite salad.

What to Serve It With

Obvi, a big ol’ salad. But also:

Dipping sauce for veggies (carrots, celery, cucumber – whatever you’ve got).
Drizzled over grilled chicken or fish.
As a spread on a sandwich (weird? Maybe. Delicious? Definitely).
With some breadsticks for dipping (duh).

Tips & Mistakes

Don’t over-whisk. You don’t want to end up with mayonnaise butter. Gentle but thorough is the way to go.
Taste as you go! Seriously, this is key. Everyone’s taste buds are different.
If it’s too tangy, add a little more sugar. Too sweet? A splash more vinegar. It’s all about finding the balance.
Don’t be afraid to experiment with the seasonings. A little pinch of red pepper flakes can add a nice kick.

Storage Tips

Store this glorious dressing in an airtight container in the fridge. It’ll keep for about a week, maybe longer if you’re lucky and nobody finds it first. And yes, you can eat it cold. I may or may not have been known to sneak a spoonful straight from the fridge at midnight. No regrets. (Okay, maybe a little.) Don’t judge me if you end up eating it for breakfast. It happens.

Variations and Substitutions

No white vinegar? Apple cider vinegar will work in a pinch, but it’ll have a slightly different flavor.
Out of olive oil? Use vegetable oil, but again, it won’t taste quite the same.
Don’t have Italian seasoning? Mix together some dried oregano, basil, rosemary, and thyme. Boom, homemade Italian seasoning!
Want a creamier dressing? Add a tablespoon or two of sour cream or Greek yogurt.

I once accidentally used garlic salt instead of garlic powder. It was… intense. I had to add more mayo to balance it out. Learn from my mistakes, people.

Frequently Asked Questions

I can’t have gluten… will this still work?

Girl, yes. This is all naturally gluten-free. Eat your heart out!

Do I *have* to use dried parsley?

Technically, no. But if you want that authentic Olive Garden taste, dried parsley is the way to go. Fresh parsley will give it a brighter, fresher flavor, which is fine, just not the same.

Can I make this ahead of time?

YES! In fact, I highly recommend it. The flavors get even better as it sits in the fridge. Make it the day before you plan to use it for maximum deliciousness.

It’s too thick! What do I do?

Add a little more water, a tablespoon at a time, until it reaches your desired consistency. Easy peasy!

Can I freeze this?

I wouldn’t. Mayonnaise tends to separate when frozen and thawed, so it might get a little weird. Best to just make a fresh batch! It’s so easy anyway!

Easy Olive Garden Salad Dressing Recipe

Remember it later

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