Homemade Good Seasons Italian Dressing Mix
Skip the packet and make this Good Seasons-style Italian dressing mix with familiar pantry herbs and spices. Each 2-tablespoon portion replaces one packet and can be used to make Italian dressing, marinades, or to season vegetables and meats.
Ingredients
- 1 Tbsp Garlic powder
- 1 Tbsp Onion powder
- 1 Tbsp Sugar
- 2 Tbsp Oregano
- 1 Tbsp Dried parsley
- 1 Tbsp Kosher salt
- 1 tsp Dried basil
- 1/4 tsp Dried thyne
- 1/4 tsp Celery salt
- 1 tsp Dried red pepper flakes optional
Instructions
Make the Italian Dressing Mix
- Add all the ingredients to a clean, dry spice grinder. Pulse in short bursts until the herbs and crushed red pepper are broken down and the mixture has a fine, evenly blended texture.Wait several seconds before removing the lid to allow the spice dust to settle. Transfer the mixture to an airtight spice jar. Shake or stir before measuring.
To Make Italian Vinaigrette
- Add 2 tablespoons Italian dressing mix, ¼ cup red wine vinegar or apple cider vinegar, and 2 tablespoons water to a jar. Cover tightly and shake well to dissolve the salt and sugar.
To Make Pasta Salad Dressing
- Add 2 tablespoons Italian dressing mix, ⅓ cup red wine vinegar, and 2 tablespoons water to a jar. Cover tightly and shake well to dissolve the salt and sugar.Add ½ cup extra-virgin olive oil or avocado oil. Cover and shake again until thoroughly combined.Pour about half of the dressing over 12 to 16 ounces of warm, cooked pasta and toss to coat. Once the pasta has cooled and absorbed the first portion, add the remaining dressing along with the other pasta salad ingredients.
To Make an Italian Marinade
- Add 2 tablespoons Italian dressing mix, 2 tablespoons red wine vinegar or lemon juice, and 1 tablespoon water to a jar. Cover tightly and shake well to dissolve the salt and sugar.Add ⅓ cup extra-virgin olive oil or avocado oil. Cover and shake again until thoroughly combined.Pour the marinade over approximately 2 pounds of chicken, pork, beef, or vegetables. Marinate meat in the refrigerator for 2 to 8 hours or vegetables for 30 minutes to 2 hours.Discard any marinade that has come into contact with raw meat.
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