If you have ever had the Pasta House Company Salad, you will not soon forget it. The Pasta House salad is a great dinner salad packed with artichoke hearts, onions, lettuce and so much more!
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Table of Contents
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 the Pasta House Salad Recipe So Good?
With nutty parmesan cheese, sharp red onions, earthy artichokes, and succulent pimentos, the combination of components in this salad will make your mouth water.
However, this salad wouldn’t be complete without the simple yet delicious dressing that you can make in a matter of moments. The red wine vinegar dressing is a trademark of the Pasta House Co. and enhances the dish significantly.
Why You Should Try This Recipe
Salads can often feel repetitive or bland, which may discourage you from eating them. However, this recipe has the features of what makes a great salad: using a variety of greens and making your own dressing.
Specifically, this recipe contains two types of lettuce. Plus, since you make the dressing from scratch, it cuts out unnecessary ingredients.
This dish is full of flavors and textures that can reignite your love for salads. Not to mention, this satisfying fare can be enjoyed as a side or main course! Either way, it immediately takes you back to the Pasta House. Did I mention that you can make this recipe in just 20 minutes?
Ingredients You’ll Need
Here’s what you will need to make the salad and dressing:
- Iceberg Lettuce
- Romaine Lettuce
- Red Onion
- Pimentos
- Artichoke Hearts
- Parmesan Cheese
- Vegetable Oil
- Extra Virgin Olive Oil
- Red Wine Vinegar
- Salt and Pepper
How to Make Pasta House Company Salad
- Place both types of lettuce in a large salad 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 Tips
- This salad calls for both Iceberg and Romaine lettuce to give it a nice variety. Keeping the lettuce in larger chunks is what 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.
Recipe Variations
Don’t be afraid to add fruit, fat, or even something with a crunch.
- If you want something more filling, you can include protein such as shredded chicken, salami, or tofu, which pairs with the other ingredients in the salad.
- Use different cheeses: Feta cheese will transform it from an Italian to a Greek salad.
- Add more veggies. Sliced cucumbers, black olives, tomato, and bell peppers are all great ones.
- Make it dairy-free. If you follow a vegan diet or simply can’t consume dairy, you can always omit the parmesan or simply swap it for a dairy-free cheese alternative.
- Use caramelized onions. Instead of red onions, you can use caramelized yellow onions, which add a slight sweetness to the dish and offsets the vinegar-based dressing.
What to Serve This Salad With
You can never go wrong with a soup and salad combo. Try pairing this dish with Minestrone for an entirely vegetarian meal. Or, enjoy it with other soups such as chicken bisque or hamburger soup.
If you’re a real fan of the Pasta House Co., making a copycat fettuccine Alfredo is undoubtedly the way to go. The creamy sauce creates a nice balance against the tangy salad and will surely leave you feeling satiated!
How to Store The Salad Ingredients
Refrigerate any leftover ingredients in separate containers, especially the dressing, for best results.
A mason jar is great for storing the dressing.
You can keep the onions, artichokes, and other pimentos in sandwich bags if that is easier for you. The dressing and lettuce should be in airtight containers.
How Long Will Pasta House Salad Last?
Assuming that you store it correctly, the dressing should last a couple of weeks since it isn’t mayo-based. It might separate, but all you need to do is mix it to emulsify it again. Check for signs of spoilage before you use it!
However, the salad ingredients are much more perishable, especially after you chop them. Try to use them within 3-5 days for the best quality.
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, Â 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.
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.
Thanks for letting me know. This recipe is about 20 years ago, it is definitely possible the recipe changed over time.
How do you make the red onions? They taste like they are marinated.
You can marinate them in white vinegar with a bit of sugar.
Can you copy cat “pasta house cream mushroom soup”
I need to try it first 😉