Salad Dressing  – Easy Olive Garden Copycat

This homemade Olive Garden Salad Dressing is creamy, zesty, and surprisingly easy to throw together. You’ll get that signature restaurant tang, but without a trip to the store. Takes 5 mins, keeps all week, and yeah—it makes leaves taste good.

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Quick Summary

• Prep time: 5 mins
• Cook time: none
• Flavor: creamy, herby, tangy
• Great for: quick lunches, dipping pizza crust, pretending to meal prep

Why I Like This Recipe

Not gonna lie, I was just trying to avoid eating crackers for dinner again. Tossed some stuff in the blender, didn’t expect much… and now I’m the kind of person who says “pass the greens” like it’s normal. Been making it weekly ever since.

Ingredients

• ½ cup mayonnaise
• ⅓ cup white vinegar
• 1 tsp vegetable oil
• 2 tbsp light corn syrup
• 2 tbsp grated Parmesan
• 2 tbsp grated Romano
• ¼ tsp garlic salt (or 1 clove garlic, minced)
• ½ tsp dried Italian seasoning
• ½ tsp dried parsley flakes
• 1 tbsp lemon juice

How To Make Salad Dressing 

• Blend the chaos: Throw everything into a blender or food processor. Blend ’til it looks creamy and kinda irresistible.
• Taste and tweak: Too tangy? Add a touch of sugar. Too thick? Bit of milk. Up to you.
• Chill and serve: Let it rest in the fridge for 30 mins. Shake before using. Try not to drink it straight from the jar (no judgment though).

Tips for Success

• Use a mayo you actually like — it’s kinda the base flavor here
• Freshly grated cheese = smoother texture, better taste
• Don’t skip the chill time. It really pulls the flavors together
• Want it thicker? Add more mayo. Want it pourable? Use a splash of milk
• Also makes a fire dip for breadsticks, fries, pizza crust, anything

Storage and Reuse

• Fridge: Keep in a sealed jar or container up to 1 week.
• Before serving: Shake or stir well. The oil settles. That’s normal.

Frequently Asked Questions

• Can I use this on pasta salad?
  Yep. It’s super good with rotini, some olives, chopped pepperoni—go wild.
• What if I don’t have corn syrup?
  Honey or a tiny bit of sugar works in a pinch. Not the same, but close.
• Is it safe to store for more than a week?
  Honestly, I wouldn’t. The mayo and cheese mix doesn’t keep forever.
• Can I use garlic powder instead of fresh/minced?
  You can. Go light at first—it’s stronger than you’d think.
• Can I make it dairy-free?
  Try nutritional yeast instead of the cheeses. Different vibe, but still tasty.

Common Mistakes and How to Dodge Them

• Using cheap mayo: It really shows. You want creamy, not weirdly sweet or off-textured.
• Skipping the chill: It tastes weirdly sharp right away. Letting it rest makes a huge difference.
• Overblending: It’s a dressing, not a smoothie. Stop once it’s smooth.
• Using pre-shredded cheese: Too dry, doesn’t melt into the dressing right. Use grated, not shredded.
• Pouring too much on the salad: It’s rich. Start with a little—you can always add more.

Nutrition Facts (Per Serving)

• Calories: 102 kcal
• Total Fat: 10g
• Saturated Fat: 2g
• Cholesterol: 8mg
• Sodium: 290mg
• Potassium: 38mg
• Total Carbohydrate: 2g
• Dietary Fiber: 0g
• Sugars: 1g
• Protein: 1g

You Might Also Like:

• Salad – Easy Olive Garden Copycat
• Parmesan Crusted Chicken – Easy Olive Garden Copycat
• Capellini Pomodoro – Easy Olive Garden Copycat
• Baked Pasta Romana with Beef – Easy Olive Garden Copycat