Mayo Alternative Vinaigrette

INGREDIENTS

• 2 cloves garlic, minced
• 1/4 cup freshly squeezed lemon juice
• 2 tablespoons dried oregano
• 1 tablespoon red wine vinegar
• 2 teaspoons kosher salt
• 2 teaspoons granulated sugar
• 2 teaspoons Dijon mustard
• 1/2 teaspoon freshly ground black pepper
• 6 tablespoons olive oil
• 1/4 medium red onion, finely diced (1/2 cup)

Place the garlic, lemon juice, oregano, vinegar, salt, sugar, Dijon, and pepper together in a glass jar. Add the oil, seal the jar, and shake until emulsified.

If you'd like; here is a list of ingredients for a pasta salad that pairs perfectly with this.

• 1 pound 

  dried short pasta, such as farfalle, fusilli, penne, or orecchiette

• 1 pint 

  cherry tomatoes (about 10 ounces), quartered

• 1/2 cup 

  pitted kalamata olives, halved

• 1/4 cup 

  canned diced pimentos

• 1/2 medium English or hothouse cucumber, diced (about 1 cup)
• 1/4 cup 

  loosely packed fresh basil leaves

• 4 ounces 

  goat cheese, crumbled

• 1/2 cup 

  toasted pine nuts (optional)

SALAD DIRECTIONS

1. Pickle the onion. Pour 1/2 cup of the dressing into a large bowl (reserve the remaining for later). Add the red onion, stir to combine, and set aside.

    

   1. Cook the pasta. Bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook according to package directions until al dente. Drain and rinse with cold water to cool. Drain well.

       

      1. Toss the salad. Add the drained pasta, tomatoes, olives, pimentos, cucumber, and basil to the bowl with the dressing. Toss to coat. (At this point, you can set the salad aside for a few hours.)

          

         1. Finish the salad. When ready to serve, add the reserved dressing, goat cheese, and nuts if using, then toss until well-combined.