This make-ahead dressing is the perfect thing to keep on hand in your fridge for making a quick pasta salad for picnics, BBQs, or last minute entertaining. We’ve saved some prep time with our garlic coins, and the addition of fresh dill and parsley add wonderful freshness to the dressing. Toss with about 12 oz. of pasta and add whatever raw salad veggies you like, and/or a can of drained white beans to make this a complete and satisfying healthy meal.
Makes approximately ½ cup
Recipe adapted from www.thekitchn.com
Ingredients
- ¼ cup minced red onion
- ¼ cup extra virgin olive oil
- ¼ cup white wine vinegar
- 1 Tablespoon pure maple syrup
- 1 rehydrated Maranatha Farm Garlic Coin or 2 cloves garlic, minced
- 2 Tablespoons finely chopped fresh parsley
- 1 teaspoon Dijon mustard
- 2 Tablespoons finely chopped fresh dill
- ¼ teaspoon red pepper flakes
- Salt and black pepper, to taste (optional)
Method
- Place all of the ingredients into a lidded jar. Seal the jar and shake well to combine and emulsify. (Alternatively, whisk everything together in a bowl before transferring to a storage container.)