Garlic Bell Pepper Vinaigrette

Garlic Bell Pepper Vinaigrette

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NIC710 0

"A home-made vinaigrette with fresh bell peppers, garlic, and basil - that's easy to make. Taste's great on pasta salads."
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2 d 30 m servings 56 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 56 kcal
  • 3%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 2.9g
  • < 1%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 163 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

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


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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.

I do not know how it taste made and gave as a gift. It looks very pretty in the bottle.

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