If you have ever had the Pasta House Company Salad, you will not soon forget it. The Pasta House salad recipe is a great dinner salad packed with artichoke hearts, onions, lettuce and so much more!
Why this Pasta House Salad Recipe Works
This Pasta House Salad recipe is extremely unique. Anyone who has ever had this salad loves it. What makes it so different are the flavors of the artichoke hearts and pimentos.
You won’t find these flavors in most salads. And when you do taste it, you know it comes from the Pasta House Co. Now you can make this delicious salad at home for your family.
What Makes a Great Salad
There are many variations and ingredients that make up a great salad. But there are a few rules you should live by when making a salad.
- Use a variety of greens. This salad calls for two different types of lettuce, it’s nice to have a variety
- Always make your own dressing. This cuts out all of the ingredients you don’t really need.
- Add the dressing before you plate the dish. This will guarantee all of your ingredients are covered.
- Don’t be afraid to add fruit, fat, or even something with a crunch.
How to Make Pasta House Company Salad
As I mentioned, this is a very unique salad that immediately takes you back to the Pasta House. You will need these ingredients:
- Iceberg Lettuce
- Romaine Lettuce
- Red Onion
- Pimentos
- Artichoke Hearts
- Parmesan Cheese
- Vegetable Oil
- Olive Oil
- Red Wine Vinegar
- Salt and Pepper
- Place the lettuces in a bowl or on a plate.
- Top with red onion, pimentos, artichoke hearts, and parmesan cheese.
- Combine vegetable oil, olive oil, red wine vinegar, salt, and pepper.
- Drizzle the dressing over the salad.
The dressing is a simple and amazing vinaigrette that makes this Pasta House salad really stand out.
Recipe Notes
- This salad calls for both Iceberg and Romaine lettuce to give it a nice variety. Keeping the lettuce in larger chunks is what’s gives this salad its appeal.
- Wait to add the dressing until you are about to serve it. This will keep the lettuce from wilting.
- Make sure you drain both the artichoke hearts and the pimentos really well to keep from having a soggy salad.
Love The Pasta House Company? Try these copycat recipes!
Favorite Salad Recipes
- Applebees Oriental Chicken Salad
- Apple Pecan Chicken Salad
- Green Goddess Salad
- Brussel Sprouts and Kale Salad
- Wendy’s Strawberry Chicken Salad
- Fettuccine Salad
- Olive Garden Salad
- Green Jacket Salad
- Brown Derby Cobb Salad
- Italian Chopped Salad
Be sure to check out more of my easy salad recipes and the best Italian restaurant copycat recipes.
Did you make and love this recipe? Give it your review below and make sure you share your creations by tagging me on Instagram!
Pasta House Company Salad
Ingredients
- 1 head iceberg lettuce
- 1/2 head romaine lettuce
- 1 small red onion (thinly sliced–use smallest food processor blade
- 1/2 ounces diced pimentos (diced and drained)
- 6 ounces can artichoke hearts (drained and crumbled into fourths)
- 1/4 cup grated Parmesan cheese (buy fresh and grate yourself!)
Salad Dressing
- 4 tablespoons vegetable oil
- 1 tablespoon olive oil
- 2 tablespoons red wine vinegar
- salt and pepper to taste
Instructions
- Break the head of iceberg lettuce into quarters, and separate the leaves. Break the romaine lettuce into thirds.
- In a large bowl, combine iceberg lettuce, romaine lettuce, sliced onions, pimentos, artichoke hearts, and grated parmesan.
- Toss and chill.
Salad Dressing Preparation
- In a small bowl combine vegetable oil, olive oil, red wine vinegar, and salt and pepper to taste.
- Whisk the salad dressing well. Pour salad dressing over chilled salad, and serve.
Notes
- This salad calls for both Iceberg and Romaine lettuce to give it a nice variety. Keeping the lettuce in larger chunks is what’s gives this salad its appeal.
- Wait to add the dressing until you are about to serve it. This will keep the lettuce from wilting.
- Make sure you drain both the artichoke hearts and the pimentos really well to keep from having a soggy salad.
GrammaSue
Hmm… I have made this before but my recipe calls for parmesan grated in the salad and in the dressing, so I was missing that in this recipe. We also add a pinch of sugar in our dressing to take that “sour-bitter” taste down. This is close..but no cigar. Thank you for sharing, however.
PS The stars wouldn’t light up for me-kept going away.
Stephanie
Thanks for letting me know. This recipe is about 20 years ago, it is definitely possible the recipe changed over time.
Stephanie Helm
How do you make the red onions? They taste like they are marinated.
Stephanie
You can marinate them in white vinegar with a bit of sugar.
andrew
Can you copy cat “pasta house cream mushroom soup”
Stephanie
I need to try it first 😉