Old Spaghetti Factory’s Creamy Pesto Dressing (Copycat Recipe)

Old Spaghetti Factory’s creamy pesto dressing has that tangy, herby flavor you remember from their house salad. My copycat version keeps all of that and tastes even better made fresh.

The Dressing That Made the Salad Worth Ordering

It’s funny to think I was obsessed with Old Spaghetti Factory’s creamy pesto dressing before I even liked salad. We’d go as a family, and while the adults ordered wine and pasta, I was just hoping to get the streetcar table. That never happened. We were always stuck in some heavy wooden booth made out of old furniture, but as soon as that cold wedge salad made its way to the table—drenched in that tangy, herby dressing—I forgot all about better seating options.

This isn’t traditional pesto dressing, despite the name. It’s thick, creamy, and loaded with dried basil and garlic. The buttermilk gives it that tangy edge, and the Parmesan turns it into something you want on everything. No fresh herbs, no bright green color—just that exact flavor you remember, and way better than Ranch.

I put together this copycat version so I didn’t have to take a trip to the restaurant. It’s quick, keeps well, and brings back the memories every time. I don’t miss the booths, but I’d still take the streetcar and a bowl of their spumoni ice cream if offered.

Getting That Old Spaghetti Factory Flavor

This dressing rivals that same creamy, tangy, herby flavor that makes the one at Old Spaghetti Factory so memorable. I’ve made sure the texture is thick and smooth—perfect for clinging to cold lettuce the way you want it to.

It’s as simple as shaking everything up in a jar. Mayo and buttermilk give it that rich, slightly sharp base, while dried basil, garlic, and plenty of Parmesan turn it into something that tastes just like you remember it. I make this creamy pesto dressing all the time and it never disappoints.

Why You’ll Love this Copycat Old Spaghetti Factory Recipe

• It tastes like the real thing – creamy, herby, and tangy in all the right ways.
• No blending or chopping – just shake it up in a jar and you’re done.
• It keeps well in the fridge – make it once, use it all week.

Ingredients You’ll Need for This Creamy Pesto Dressing

You’ll just need a few fridge and spice cabinet staples to bring it all together.

• Mayonnaise – full-fat for the creamy base and richness.
• Buttermilk – gives it that tangy bite and thins it out just enough.
• Dried basil – this is where that classic flavor comes from.
• Fresh garlic – adds a little bite and that unmistakable garlic flavor.
• Garlic powder – backs up the fresh garlic.
• Salt – balances and brings it all together.
• Black pepper – just enough to cut through the creaminess.
• Parmesan cheese – finely shredded so it mixes in smoothly and adds salty flavor.

How to Make Old Spaghetti Factory Creamy Pesto Dressing

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (grab a jar)
  I use a large mason jar with a lid, but anything that seals tight will work. Just toss everything in—no need to layer or stir first.
• Step Two (shake it up)
  Put the lid on and give it a good shake until it looks smooth and everything’s blended. It’ll be a little thin at first, and that’s okay.
• Step Three (let it chill)
  Pop it in the fridge for about an hour if you’ve got time. It thickens up and the flavors settle in. You can eat it right away, but it’s better cold.

Tips for the Best Copycat Dressing

This is an easy recipe, but a few small details will make sure it really tastes like the original.

• Let it chill. The flavor gets better with time, so give it at least an hour in the fridge before serving.
• Stick to dried basil here. It’s what the original uses, and it gives the dressing its signature flavor—but don’t use something that’s been sitting in the pantry for years. If it doesn’t smell like much, it won’t taste like much either.
• Shake it like you mean it. You want everything fully mixed and smooth so the dressing doesn’t separate.
• Mince your garlic as finely as you can, or grate it for even better blending. Same goes for the Parmesan—finely shredded works best so the texture stays smooth.
• If you want a thinner dressing, add more buttermilk a tablespoon at a time until it’s where you like it.

How Long It Lasts – Storage for Your Dressing

This dressing stores well, but here’s what to know:

• Keeps for 5 to 7 days in the fridge in an airtight container.
• Separation is normal—just shake it before each use.
• Don’t freeze it. The texture doesn’t come back right after thawing.

FAQs

• Is this dressing gluten-free?
  As long as your mayonnaise and buttermilk are gluten-free, yes—this dressing is naturally gluten-free.
• Does it taste exactly like the restaurant’s?
  It’s a copycat for a reason. This recipe comes very close to the original Old Spaghetti Factory creamy pesto dressing flavor.
• What if I don’t have buttermilk?
  You can make a buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, then filling the rest with regular milk to make 1 cup. Let it sit for 5–10 minutes before using. It won’t be exactly the same, but it works in a pinch.
• Can I use fresh basil instead of dried?
  Not for this one. Fresh basil or pesto changes both the texture and flavor. The original dressing uses dried basil, and that’s what makes it taste right.
• What kind of mayonnaise works best?
  Stick with full-fat mayo for the closest match. Anything labeled “light” or “reduced fat” will make the texture thinner and the flavor less rich.
• Why does the dressing thicken in the fridge?
  That’s normal. The mayo and Parmesan firm up when chilled. If it’s too thick, just stir in a little more buttermilk before serving.
• What’s the best way to serve it?
  Just like the restaurant—over a cold salad. It’s also great as a dip for raw veggies, tossed into pasta salad, or made into a meal by adding chicken to your salad.

More Homemade Salad Dressing Recipes to Keep Around

You don’t need a shelf full of bottles—just a few solid homemade options like these.

• Strawberry Vinaigrette – Bright, fruity, and perfect on spinach.
• Honey Dijon Dressing – Sweet, tangy, and great on chopped salads.
• Creamy Parmesan Salad Dressing – Garlicky and packed with real Parm.
• Tangy Honey Lemon French Dressing – Sweet and sharp with a smooth finish.
• Creamy Mayonnaise Salad Dressing – Classic, simple, and nostalgic.
• Italian Dressing – Herb-loaded and bold—good on greens or grain salads.
• Creamy Mexican Avocado Dressing

That Old Spaghetti Factory Flavor at Home

This copycat recipe brings back the creamy pesto dressing you remember—tangy, herby, and smooth, just like the one from Old Spaghetti Factory. It’s easy to make, keeps well, and comes out right every time. If you’ve been missing that flavor, now you’ve got it. Just shake, chill, and enjoy.

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Print Recipe

5 from 3 votes

Old Spaghetti Factory’s Creamy Pesto Dressing (Copycat Recipe)

This is my copycat version of Old Spaghetti Factory’s creamy pesto dressing—tangy, herby, and full of that thick, smooth flavor you remember. It’s easy to shake together at home and perfect for salads, dips, or pasta.

Prep Time5 minutes mins

Chilling1 hour hr

Total Time1 hour hr 5 minutes mins

Course: Salad, Salad Dressing

Cuisine: American

Keyword: copycat creamy pesto dressing, creamy pesto salad dressing, old spaghetti factory creamy pesto dressing, spaghetti factory pesto dressing recipe

Servings: 10 (2 tablespoons each)

Calories: 151kcal

Author: Cathy Pollak

Equipment

• mason Jar or sealed container. For shaking and storing the dressing.
• measuring cups and spoons To portion ingredients accurately.

Ingredients

• 1 cup (240 g) full-fat mayonnaise
• 1 cup (240 ml) buttermilk
• 1½ tbsps. (3 g) dried basil leaves
• 2 cloves finely minced garlic
• ¾ tsp. garlic powder
• ½ tsp. table salt
• ⅛ tsp. freshly ground black pepper
• ½ cup (45 g) finely shredded Parmesan cheese

Instructions

• Add all ingredients to a large mason jar (or any jar or container with a tight-fitting lid).
  1 cup (240 g) full-fat mayonnaise, 1 cup (240 ml) buttermilk, 1½ tbsps. (3 g) dried basil leaves, 2 cloves finely minced garlic, ¾ tsp. garlic powder, ½ tsp. table salt, ⅛ tsp. freshly ground black pepper, ½ cup (45 g) finely shredded Parmesan cheese
• Secure the lid and shake vigorously until the dressing is fully combined and smooth.
• Refrigerate for at least 1 hour before serving, if possible, to let the flavors meld. The dressing will thicken slightly as it chills.

Notes

• Make sure your dried basil is fresh—if it’s been sitting in the pantry for years, it won’t taste right.
• For best texture, grate the garlic or mince it very finely. Use finely shredded Parmesan so the dressing stays smooth.
• Shake well before each use.
• If you prefer a thinner dressing, stir in more buttermilk one tablespoon at a time.
• Keeps 5–7 days in the fridge in an airtight container. Not suitable for freezing.

 

For the best results when making this copycat Old Spaghetti Factory creamy pesto dressing, check out the full post. It includes extra notes, tips, and frequently asked questions that aren't listed in the recipe card — like how to make it dairy-free, gluten-free, or ideas for simple ingredient swaps.

 

 

 

Nutrition information is an estimate and will vary based on the brands and products you use.

 

 

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Nutrition

Nutrition Facts

Old Spaghetti Factory’s Creamy Pesto Dressing (Copycat Recipe)

Amount Per Serving (33 g)

Calories 151 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 3g19%

Polyunsaturated Fat 7g

Monounsaturated Fat 4g

Cholesterol 12mg4%

Sodium 241mg10%

Potassium 43mg1%

Carbohydrates 2g1%

Sugar 1g1%

Protein 2g4%

Vitamin A 120IU2%

Calcium 67mg7%

Iron 0.1mg1%

* Percent Daily Values are based on a 2000 calorie diet.

Have you made this Old Spaghetti Factory Creamy Pesto Dressing? I’d love to hear how it turned out — leave a comment below and let me know.

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