Garlic and Capsicum Vinaigrette

    2 days 20 minutes

    A home-made vinaigrette with fresh capsicum, garlic and basil - that's easy to make. Taste's great on pasta salads.

    5 people made this

    Serves: 12 

    • 1/2 red capsicum, diced
    • 4 cloves garlic, finely diced
    • 1 tablespoon dried parsley
    • 4 fresh basil leaves, diced
    • 2 tablespoons olive oil
    • 1/2 cup (125ml) Italian salad dressing
    • 1 cup (250ml) red wine vinegar
    • 1 pinch salt and pepper, to taste

    Preparation:20min  ›  Extra time:2days chilling  ›  Ready in:2days20min 

    1. Choose a clean bottle or jar with a well fitting lid or cork. Put the capsicum, garlic, parsley and basil into the jar or bottle.
    2. Pour in olive oil, Italian dressing and red wine vinegar. Season with salt and pepper to taste.
    3. Cover with lid then shake well to mix and refrigerate at least 2 days to allow flavours to develop.

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    Reviews in English (4)


    I usually make a small batch of any recipe first so I don't waste any ingredients. For this recipe, however, that was a waste of time because now I have to make MORE! Very tasty! The only change I made was to use fresh parsley rather than dried. I'm sure this will only get better with age! Thank you very much!  -  04 May 2013


    For all of the extra ingredients, this isn't much better than just using Italian dressing by itself. The vinegar is a little overpowering. The chopped basil did help a lot.  -  20 Aug 2005  (Review from Allrecipes USA and Canada)


    I do not know how it taste made and gave as a gift. It looks very pretty in the bottle.  -  16 Jul 2008  (Review from Allrecipes USA and Canada)