Pasta House Salad Recipes

RESTAURANT-STYLE HOUSE SALAD

Restaurant-Style House Salad image

This is a recipe from a St. Louis based pasta restaurant chain and I have served this many time to rave reviews. I always the double the recipe.

Provided by BEBBEE

Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 10

Ingredients

1 large head romaine lettuce- rinsed, dried and torn into bite sized pieces
1 large head iceberg - rinsed, dried and torn into bite sized pieces
1 (14 ounce) can artichoke hearts, drained and quartered
1 cup sliced red onion
1 (4 ounce) jar diced pimento peppers, drained
⅔ cup extra virgin olive oil
⅓ cup red wine vinegar
1 teaspoon salt
¼ teaspoon ground black pepper
⅔ cup grated Parmesan cheese

Steps:

In a large bowl, combine the romaine lettuce, iceberg lettuce, artichoke hearts, red onions and pimentos. Toss together.
Prepare the dressing by whisking together the olive oil, red wine vinegar, salt, pepper and cheese. Refrigerate until chilled and pour over salad to coat. Toss and serve.

Nutrition Facts : Calories 352.1 calories, Carbohydrate 17.4 g, Cholesterol 9.8 mg, Fat 28.5 g, Fiber 5.7 g, Protein 8.9 g, SaturatedFat 5.5 g, Sodium 975.9 mg, Sugar 4.5 g

PASTA HOUSE SALAD

Pasta House Salad image

This is supposed to be a copy-cat of Pasta House Salad, but I think of it more as my step-mothers signature salad. We have this at every family function. It tastes very unique, and is also easy to prepare. I have often made it up the night before, salad in one bowl, dressing in another container, and then just combined the two prior to serving.

Provided by bratty

Categories Vegetable

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 10

Ingredients

1 head iceberg lettuce
1/2 head romaine lettuce
1 can artichoke heart, drained
1 medium red onion, sliced thin
1 jar pimiento
2/3 cup olive oil
1/3 cup red wine vinegar
1/4 teaspoon black pepper
1 teaspoon salt
2/3 cup parmesan cheese

Steps:

Toss together the lettuce, artichoke hearts, onion, and pimento in a large salad bowl and set aside.
Combine remaining ingredients ina container with a tight lid.
Shake container vigorously until well-blended.
Pour dressing onto salad and toss until well covered.
Refrigerate for about 30 minutes prior to serving to marinate.
Note: do not add dressing for more than 30 minutes prior to serving, because the acids in the dressing will break down the lettuce, causing it to be wilty.

Nutrition Facts : Calories 223.1, Fat 20.8, SaturatedFat 4, Cholesterol 7.4, Sodium 432.4, Carbohydrate 5.8, Fiber 2.2, Sugar 2.9, Protein 4.6

RANCH HOUSE VEGGIE PASTA SALAD

Ranch House Veggie Pasta Salad image

Provided by Catelli

Time 28m

Yield 8

Number Of Ingredients 9

Ingredients

4 cups (340 g) fusilli
1 cup (250 mL) finely chopped red pepper
1 cup (250 mL) finely chopped celery
1 cup (250 mL) finely chopped cucumber
1 cup (250 mL) light ranch salad dressing
1 chopped ripe avocado
1/4 cup (60 mL) green onions
1 Tbsp. (15 mL) finely chopped fresh dill
1 tsp. (5 mL) finely grated lemon zest (optional)

Steps:

Cook fusilli according to package directions. Drain and rinse under cold water to cool; drain well.Combine fusilli with red pepper, celery, cucumber, salad dressing, avocado, green onion, dill and lemon zest in a large bowl; toss to coat.

ITALIAN PASTA SALAD

Italian Pasta Salad image

Simple doesn't have to be boring - try this zesty pasta salad, loaded with fresh zucchini and big flavour from Club House Italiano Signature Blend.

Provided by Club House

Categories Salad and Dressings,Side Dishes,Vegetarian,

Yield 6

Number Of Ingredients 6

Ingredients

12 oz (340 g) roasted red peppers
1/3 cup (82.5 ml) olive oil
1/4 cup (62.5 ml) italiano (club house)
4 cups (1000 ml) cooked fusilli pasta
1/2 cup (125 ml) sliced black olives
3/4 cup (187.5 ml) sliced zucchini

Steps:

Drain peppers reserving 3 tbsp (45 mL) marinade. Dice peppers. Mix reserved marinade with olive oil and Club House Italiano Signature Blend; set aside. Combine ingredients in large bowl. Mix well.

Nutrition Facts : Calories 190 Calories

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Using your hands or a plastic cutting knife (do not use a regular steel-based knife that will discolor the lettuce), cut the romaine lettuce into 3 or 4 pieces --> per leaf
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