Ground Mustard and Garlic Vinaigrette

This Ground Mustard and Garlic Vinaigrette is tangy with a touch of sweetness. It’s the star of the show in this Tortellini Pasta Salad but is equally delicious served over mixed greens, thinly sliced red onions, and sliced cucumbers. It would also make a great marinade for chicken or fish.

Ground Mustard Vinaigrette in a jar next to a pasta salad

Ingredient Notes

  • Vinegar – Use white wine vinegar or rice vinegar. Plain white vinegar will be a little too strong here.
  • Green Onions – You want the firm parts of the green onions. Trim off the root end and any portions of the greens that are soft or floppy, see photo below.
  • Mustard – Use coarse grain or stone ground mustard here. This is the mustard with visible seeds. You can also use Dijon, just keep in mind Dijon has a very distinct flavor that will come through in the final flavor profile.
Lemons, garlic, and green onions on a cutting board


  1. In the jar of your blender, combine all the ingredients except for the oil. Blend on high. Turn blender to low, while the blender is running, slowly add the oil in a steady stream. If possible, refrigerate the dressing for a few hours before serving.

Serving Suggestions

Serve over mixed greens, sliced cucumbers and thinly sliced red onions. Use in this Tortellini Pasta Salad, or to marinate chicken or fish. It would be perfect for these Grilled Chicken Salad Jars.

You may also like this Honey Mustard Vinaigrette.

Frequently Asked Questions

  • Can I make this ahead of time? Yes! Salad dressings are often best when they get to sit and the flavors are allowed to combine. Mix this dressing up a day in advance and store in the refrigerator, covered, until ready to use.

Did You Make This?

I’d love to hear from you! Snap a picture and tag me on Instagram, then come back and give this recipe a rating!

Ground Mustard Vinaigrette in a jar

Ground Mustard and Garlic Vinaigrette

A tangy, flavorful salad dressing perfect for pasta salads, green salads, or used as a marinade/sauce for chicken or fish.
Total Time 10 minutes


  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup white wine vinegar or rice vinegar; avoid plain white vinegar because it’s too strong here
  • 2 green onions firm parts only, trimmed of the white ends
  • 4-5 cloves of garlic roughly chopped
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon sugar or honey
  • 2 tablespoon coarse grain or whole grain mustard
  • 1 cup neutral flavored oil such as canola oil


  • In the jar of your blender, combine all the ingredients except for the oil. Blend on high. While the blender is running, slowly add the oil in a steady stream. Serve over mixed greens, sliced cucumbers and thinly sliced red onions. If possible, refrigerate the dressing for a few hours before serving.
Author: Sara Wells
Did You Make This Recipe?Snap a picture, and hashtag it #ourbestbites. We love to see your creations on our Instagram @ourbestbites!
woman in denim shirt holding a salad bowl
Meet The Author

Sara Wells

Sara Wells co-founded Our Best Bites in 2008. She is the author of three Bestselling Cook Books, Best Bites: 150 Family Favorite RecipesSavoring the Seasons with Our Best Bites, and 400 Calories or Less from Our Best Bites. Sara’s work has been featured in many local and national news outlets and publications such as Parenting MagazineBetter Homes & GardensFine CookingThe Rachel Ray Show and the New York Times.

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Questions & Reviews

  1. This is my all-time favorite dressing. I’m so glad you posted it years ago. Thank you!

  2. I made this for a cook out and doubled the recipe (along with the tortellini salad) and it was a huge hit! Best summer recipe I’ve ever found! Love it!

  3. I was wondering if you could use coconut oil in place of canola oil? I have about a cup left of coconut oil and I’m trying to figure out a way to use it…. The dressing wouldn’t solidify, would it??? <–new to coconut oil

    1. I wouldn’t use coconut oil–it will definitely solidify (I know this from the time when I was in college and working at a restaurant and accidentally made the day’s salad dressing with olive oil instead of canola oil and then stored it in the fridge and by lunchtime, it was solid… 🙂 ). You can use it in lots of other things–lip gloss, magic shell, or instead of butter or shortening in baking recipes. Or dab it on your skin–I think there’s a lot of hype surrounding coconut oil that might not necessarily be true, but I DO think it works wonders on your skin! 🙂

  4. Can I use just regular ground mustard or does it have to be a coarse stone ground. Is it in the spice isle or in the mustard section?

    1. I would look for Creole mustard or just regular ground mustard. You don’t want the super spicy stuff in the fancy little jars. Walmart actually has a really delicious house brand of ground mustard that I love and totally recommend if you can’t find Creole mustard.

  5. This dressing is AMAZING!! I love love love it. Especially on your Tortellini salad. Divine!

  6. Used this dressing on your tortellini salad……SERIOUSLY SO DELICIOUS. No one flavor stood out, it all combined beautifully. Thanks!

  7. A question about the ‘firm’ parts of the green onion…does this mean the white part only (end trimmed) and none of the green stem? Thanks so much!

    1. There’s not a hard and fast rule, but it just means to use the white end and up until the firm really light green part.

  8. I pretty much HATE mustard but I did LOVE this dress–not at all too mustardy 🙂 I’m so glad I tried it–my husband and kids (gasp!) loved it too. Another winner 🙂

  9. I have made this dressing several times – for both regular dinner salad as well as the delicious tortellini pasta salad. This is absolutely no joke, my five year-old loves this dressing so much that she tries to drink it out of the blender while my back is turned and always licks her salad bowl clean when I serve it to her. I even use Gulden’s Spicy Mustard (okay, not quite the entire two tablespoons – more like 1 1/2). Highly recommend this recipe to anyone who wants something slightly different than regular Italian.

    1. You *can*, it’ll just alter the flavor, so it’s totally up to you. 🙂

  10. I made a half recipe to use on your Tortellini Pasta salad and it made the perfect amount- one cup exactly!! This dressing is very good and I just dumped everything in a liquid measure and then used my immersion blender- it came out thick and creamy. I used half canola, half olive oil.

  11. Yum-I made this the other day and it was great-some zip, some tang, some mustard taste but not overwhelming. In short everything you said it was.

  12. So I made this for the tortellini pasta recipe. It was very good, but I'm wondering why my version didn't turn out creamy looking like yours in the pictures? Does it have to do with how I add the oil?


  13. This is a hit in our house!! I used Bavarian mustard, which is a little sweet, and I also used balsamic vinegar, which gave it a strong flavor.

    Thank you 🙂

  14. Great timing for this terrific dressing. I made it last night and it's fabulous! Definitely one of my favorites now. I used Inglehoffer Dijon Stone Ground Mustard with red Wine and Herbs. It's darker and robust – perfect for a hardy summer salad with lots of garden cucumbers and tomatoes and some pecorino.

  15. This sounds amazing! My question with homemade dressings is always the same – how long can you keep them in the refrigerator? A week

  16. I made the Buttermilk Dressing recipe from your site last nigh and I just got done liking it off my lunch plate before I checked your site today. I will try ALL your salad dressings no matter how strange they may sound!

  17. I know I've said this before but How do you know what I want to eat almost everytime I visit your blog??? I was just thinking that I wanted salad for lunch but couldn't figure out what kind of dressing I would want and here you post this… Thank you!

  18. Pam–Coarse or stone ground mustard is just another form of mustard (like yellow, honey, or Dijon)–I know Tabasco, Gulden's, Emeril, and most grocery stores all have varieties. Hope that helps! 🙂

  19. Sounds so good. Any suggestions on the brand of mustard you reccommend? Not really clear on what to use.

  20. The Boob Nazi (Love the name, by the way! :)–No, it's really not, especially if you refrigerate it for several hours after you make it. If you're super worried, try it with 1-1 1/2 Tbsp. of mustard and you can always add more.

    Hope that helps! 🙂

  21. Is it too mustardy tasting? I can handle a little mustard….
    Also, I recently discovered your blog, and I'm in love with it.