Olive Garden Italian Salad Dressing (Copycat)

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Olive Garden Italian Salad Dressing copycat recipe made with Romano cheese, vinegar, oil and garlic in just seconds with all the flavors you love.

We’ve had a lot of copycat recipes on the site, this salad dressing recipe is one of my favorite ones because its spot on and so easy to make. We serve this with Olive Garden Five Cheese Ziti al Forno (Copycat) and breadsticks as the perfect Olive garden copycat meal.

Olive Garden Italian Dressing Olive Garden Italian Salad Dressing (Copycat)

Olive Garden Italian Salad Dressing has a cult following and for good reason. the dressing is full of flavor from the Romano cheese to the spices, and you can enjoy it at home with little effort. This version of the Olive Garden Salad Dressing has no mayo in it, but it does call for similar ingredients including raw egg. If you’re uncomfortable using raw eggs buy pasteurized ones.

If you’re looking for your favorite copycat recipes, that’s actually one of the things the site is most known for, we LOVE a good copycat recipe. If you have any requests please let me know below in the comments section.

How to Thicken Salad Dressing:

The only ingredient in the mix here that may take any effort at all is the pectin. The use of pectin in the recipe is to create a thicker, viscous dressing that pours like a creamy dressing would. You are welcome to leave out the pectin if the consistency of the dressing is not important to you.

It is important to note that when working with a copycat recipe, you have to stay close to the original. In the case of this one we use pectin and corn syrup where I normally wouldn’t use either. In my The Best Caramel Popcorn recipe I actually make a homemade version of corn syrup using the recipe below:

Homemade Corn Syrup (1/2 cup)

  • 8 tablespoons of sugar
  • 2 tablespoons hot water
  1. Combine the ingredients in a small saucepan on low heat and stir until the grainy texture is gone and the sugar has melted into the water.
  2. Do not allow the sugar mixture to brown, turn it off as soon as the sugar is melted.

How to safely cook with raw eggs:

You can either purchased pasteurized raw eggs or you can bring a pot full of water to a temperature of 140 degrees (use a thermometer) and allow the eggs to cook in the water for 3 minutes. If you’re using extra large eggs, increase the time to 4 minutes. Do not allow the temperature to go past 140 degrees as you may inadvertently start cooking the interior of the eggs.


Olive Garden Copycat Italian Dressing

How do you make an Olive Garden Salad?

Olive Garden salad is an easy mix of ingredients:

  • Iceberg Lettuce
  • Shredded Carrots
  • Sliced Tomatoes (I use grape)
  • Pepperoncini Peppers (I use sliced so it’s easier to share and eat)
  • Croutons
  • Sliced red onions
  • Pitted Black Olives
  • Italian Salad Dressing

Here’s some of my favorite copycat recipes you can serve with this Italian Salad Dressing:


Save Recipe

Olive Garden Italian Salad Dressing

  • Yield: 12 Servings
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Course: Salad
  • Cuisine: Italian
Olive Garden Italian Salad Dressing copycat recipe made with Romano cheese, vinegar, oil and garlic in just seconds tastes exactly like the restaurant version you love.


  • 1/3 cup white vinegar
  • 1/3 cup water
  • 1/3 cup canola oil
  • 1/4 cup corn syrup
  • 3 tablespoons Romano cheese grated
  • 1 tablespoon instant pectin
  • 2 tablespoons raw egg beaten
  • 1 teaspoon kosher salt
  • 1 teaspoon lemon juice
  • 1 clove  garlic minced
  • 1/8 teaspoon dried oregano
  • 1/8 teaspoon crushed red pepper flakes


Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Process all the ingredients in a food processor until the chili flakes are tiny specks.
  2. Refrigerate for an hour before serving.

Nutrition Information

Yield: 12 Servings, Amount per serving: calories

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Olive Garden Dressing Copycat
Olive Garden Homemade Dressing

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  1. I have been trying without success to copy Nothing Bundt Cakes chocolate chocolate chip cake.
    Nothing Bundt Cakes is bakery chain with stores across the U.S. Their cakes are unique in their
    texture. They are very light and spongy but the cake is not super moist or wet looking. I’ve already tried many
    of the copy recipes on Pinterest, etc. and none of them are the right texture. I have made a chocolate cake that has a very similar taste, but the texture is too dense. Can you come up with
    a close copy? I’d appreciate any suggestions.

  2. Olive garden’s salad reminds me of college days and the all you can eat pasta. I could never get enough of the salad, breadsticks or the pasta–LOL! I have to make this dressing to take me back to those memories.

  3. I know this sounds crazy but I usually go to the Olive Garden for the salad and breadsticks. I could probably drink that salad dressing, it’s the perfect combo of flavors that dance around on my tongue. I love each one equally.

  4. I can’t wait to try this. I just love their version and I am positive yours will be much better 🙂

    Rating: 5
    1. I haven’t used it before so I’m not sure. If you decide to substitute and try it, I’d love to know how it turns out. Thanks!

  5. Looking forward to trying this recipe. In your post it looks like you were going to suggest a substitute for the raw egg for those uncomfortable with it, but the sentence wasn’t finished? What can you sub for the eggs? Thank you!

  6. If you want to use egg yolk for the thickener but do not want to use raw egg…take the yolk from a hard boiled egg. It will emulsify your dressing and you can skip the pectin…I like be the Olive Garden dressing…I also add 1/4 teaspoon herbs de Provence…take the dry spice and crush smaller between your fingers…

    Rating: 5