Mom's Best Recipes
Recipe

Homestyle Italian Dressing

A creamy, tangy Italian dressing that tastes like your favorite cozy deli salad bar, but fresher. Perfect for pasta salad, chopped salads, and quick marinades.

Author By Matt Campbell
4.8
A mason jar of creamy Italian dressing with visible herbs and pepper, sitting on a kitchen counter with a whisk nearby
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If you have ever bought a bottle of “creamy Italian” and thought, why does this taste both sweet and vaguely like potpourri, you are not alone. The good news is that the homemade version is ridiculously easy, uses normal pantry stuff, and actually tastes like something you want to put on food.

This is my go-to homestyle Italian dressing: creamy from mayo and a little Parmesan, bright from vinegar and lemon, and full of that classic herb-and-garlic vibe. It is the kind of dressing that turns a bagged salad into a real lunch and makes cold pasta salad disappear suspiciously fast.

A close-up of creamy Italian dressing being whisked in a small bowl with dried herbs on the surface

Why It Works

  • Balanced and creamy: Mayo gives body, while vinegar and lemon keep it lively so it never tastes heavy.
  • Classic Italian dressing flavor: Italian seasoning and oregano bring the familiar herby profile, and a pinch of sugar rounds it out without making it sweet. If you love a fresher vibe, add a little parsley or basil.
  • Jar-friendly: Shake it up, stash it in the fridge, and you have instant flavor for salads all week.
  • Flexible: Make it thinner with extra water or vinegar, or thicker with a touch more mayo and Parmesan.

Pairs Well With

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Storage Tips

Refrigerate: Store in a sealed jar or airtight container for 5 to 7 days.

Use your best judgment: If it smells off, looks odd, or has been left out too long, toss it and make a fresh batch.

Shake before using: This dressing can separate as it sits, especially if your Parmesan settles. A good shake (or quick whisk) brings it right back.

Food safety note: Because this recipe uses mayo and Parmesan, keep it chilled and do not leave it out at room temperature for long stretches.

Do not freeze: Creamy dressings tend to split and get grainy after thawing.

Common Questions

Is creamy Italian dressing the same as regular Italian dressing?

Not quite. Regular Italian is usually oil-and-vinegar based and more translucent. Creamy Italian adds mayo or a dairy element (or both), which gives it that thicker, smoother texture and a softer tang.

Can I make it without mayonnaise?

Yes. Swap the mayo for plain Greek yogurt (same amount) for a tangier, lighter dressing. It will taste a little sharper, so you may want an extra pinch of sugar or a drizzle of honey.

Why does my dressing taste too acidic?

Two easy fixes: add 1 to 2 teaspoons more mayo to mellow it, or add a small pinch of sugar. Also make sure you are not heavy-handed with lemon juice.

Can I use fresh garlic instead of garlic powder?

Absolutely. Use 1 small clove, finely grated or pressed. Fresh garlic gets stronger as it sits, so if you are meal-prepping, start small and taste again the next day.

Can this be used as a marinade?

Yes, with a small tweak. Because this dressing is mayo-based, treat it like a short, refrigerated marinade. To loosen it up for chicken, pork, or veggies, add 1 tablespoon water or 1 tablespoon extra vinegar. Marinate chicken for 2 to 8 hours in the fridge, depending on thickness and how tangy you want it. For seafood, keep it shorter, about 15 to 30 minutes.

Important: If you want some dressing for serving, reserve it before it touches raw meat or seafood. Do not reuse marinade as dressing.

I started making this dressing for the same reason I started making a lot of “simple” staples at home: I wanted the comfort without the weird aftertaste. Creamy Italian is one of those flavors that should feel like a familiar hoodie, garlicky, herby, a little tangy, and ready to rescue anything from romaine to leftover chicken. The first time I nailed the balance, I kept dipping cucumber slices in it like it was a snack dip. Which, honestly, it kind of is.