I recently tried Marzetti’s balsamic vinaigrette salad dressing. I hadn’t used this flavor of salad dressing before and was curious how their balsamic would stand up to a pasta salad. Instead of trying the balsamic vinaigrette on lettuce salad, I opted for a light pasta salad that could be eaten as a meal.
Description of Marzetti Salad Dressing
The Marzetti balsamic vinaigrette salad dressing is darker than other lighter-colored vinaigrettes I’ve used. This dressing is brown and flecked with spices. I was surprised at the appearance and upon tasting it, was delighted that it had a nice subtle flavor–not too heavy on the vinegar but with plenty of spices to give it a good flavor with a slight tang.
This balsamic vinaigrette dressing contains water, soybean oil, high fructose corn syrup, balsamic and red wine vinegars, salt, sugar, dehydrated garlic, xantham gum, lemon juice, and calcium disodium EDTA to protect flavor. I don’t mind the corn syrup, figuring a little won’t hurt anyone. One serving of 1.5 ounces is 130 calories and has 12 grams of fat, 5 grams of total carbs, and 460 mg salt.
How I Used Marzetti Balsamic Vinaigrette
I made a light pasta salad using the Marzetti balsamic vinaigrette. First I cooked the pasta according to the package instructions. I used thin spaghetti noodles. Then I chopped about 2 ounces of Swiss cheese into cubes, 1 tomato into small pieces, and half an avocado into cubes. After the noodles were cooked, I drained them and let them cool a few minutes. Then I added all of the ingredients, including the Marzetti salad dressing to a bowl. I stirred and then let the pasta salad cool in the refrigerator for an hour. The cooling allowed the flavors to meld, and, along with a small cucumber salad and fruit, made a nice lunch.
This pasta salad could also be eaten warm. I tasted the pasta salad when it was warm, and the flavors instantly blended nicely.
All in all, I liked the Marzetti balsamic vinaigrette salad dressing. Vinaigrette is not one of my favorite salad dressings, but for a vinaigrette, it had a nice, even flavor. It was not too strong on vinegar, which can be a problem, and I like vinegar. And it wasn’t it too sweet, like they had to load it up on sweetness to counteract the sour. It was just right. The consistency was good for the pasta salad and adhered to the thin spaghetti noodles, cheese, and vegetables I used.