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Freshly made Pasta House Salad with romaine and iceberg lettuce, red onions, pimentos, artichoke hearts, and Parmesan cheese, drizzled with a tangy red wine vinegar dressing.

Pasta House Salad Recipe

By Emma Cook
Recreate the Pasta House Salad recipe at home with crisp romaine, tangy pimentos, and a secret red wine vinegar dressing. This restaurant-style salad is fresh, flavorful, and easy to make—perfect as a side or a main dish!
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Salad
Cuisine Italian
Servings 4 servings
Calories 220 kcal

Equipment

  • Large salad bowl
  • Salad spinner (optional)
  • Sharp knife & cutting board
  • Measuring spoons & cups
  • Whisk or mason jar with a lid

Ingredients
  

For the Salad:

  • 4 cups romaine lettuce chopped
  • 2 cups iceberg lettuce chopped
  • ½ red onion thinly sliced
  • ½ cup pimentos drained and chopped
  • ½ cup artichoke hearts drained and chopped
  • ¼ cup Parmesan cheese grated

For the Dressing:

  • ¼ cup red wine vinegar
  • ⅓ cup olive oil
  • 1 teaspoon dry mustard
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • ½ teaspoon sugar

Instructions
 

  • Prepare the Salad Ingredients: Wash and dry the romaine and iceberg lettuce thoroughly. Slice the red onion thinly, and chop the pimentos and artichoke hearts into bite-sized pieces.
  • Make the Dressing: In a small bowl or jar, whisk together red wine vinegar, olive oil, dry mustard, black pepper, salt, and sugar until fully emulsified.
  • Assemble the Salad: In a large mixing bowl, combine the lettuce, red onions, pimentos, and artichoke hearts.
  • Dress the Salad: Drizzle the prepared vinaigrette dressing over the salad and toss gently to coat all ingredients evenly.
  • Add the Parmesan Cheese: Sprinkle grated Parmesan cheese on top and serve immediately for the best flavor and texture.

Notes

Notes & Tips

  • For a heartier version, add grilled chicken, shrimp, or chickpeas.
  • To reduce the sharpness of red onions, soak them in cold water for 10 minutes before adding to the salad.
  • Want extra crunch? Toss in homemade croutons or toasted almonds.

Storage & Reheating Instructions

  • Storage: If making ahead, store the salad ingredients and dressing separately to prevent sogginess. Keep refrigerated for up to 2 days.
  • Reheating: Not applicable—this salad is best served fresh!

Nutritional Information (Per Serving)

  • Calories: ~220 kcal
  • Carbohydrates: 9g
  • Protein: 5g
  • Fat: 18g
  • Fiber: 3g