The Pasta House Company Salad Donna Jones Recipes

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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

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

ST. LOUIS PASTA HOUSE SALAD RECIPE



ST. LOUIS PASTA HOUSE SALAD Recipe image

Provided by á-48530

Number Of Ingredients 10

1 head Iceberg lettuce
1 head Romaine lettuce
1 red onion, sliced thin
1 can hearts of palm
1 can artichoke hearts
1 sm. jar pimento
1 c. vinegar
1 c. oil
1 c. Parmesan cheese
Salt & pepper to taste

Steps:

  • Prepare lettuce in salad bowl. Chop artichoke hearts and hearts of palm. Add to salad, along with sliced onion and pimento. In separate bowl, mix the oil, vinegar, and Parmesan cheese. Pour over salad, serve immediately.

MARIOS IN WESTPORT PASTA SALAD



Marios in Westport Pasta Salad image

This funky little Italian deli has been serving this pasta salad for many many years. I was thrilled to get the recipe in the KC Star. It is the absolute best I have tasted!

Provided by Susan Lee

Categories     < 30 Mins

Time 27m

Yield 1 one giant bowl

Number Of Ingredients 17

1 lb vermicelli
1/4 lb small shell pasta
1/4 lb rotini pasta
1/3 cup grated romano cheese
1/2 cup diced green peppers or 1/2 cup red pepper
1/4 cup diced red onion
1/4 cup diced tomatoes
1/3 cup shredded carrot
1/2 cup sliced black olives
12 ounces Italian dressing (I like the one you make yourself made with EXTRA VIRGIN olive oil)
1 cup mayonnaise
1/4 cup mustard
1 teaspoon sugar
1/4 cup dried parsley flakes
1 tablespoon dried basil leaves
1/2 teaspoon oregano
1 teaspoon salt

Steps:

  • Cook pastas to al dente and drain well.
  • After pasta has cooled, mix in all vegetables.
  • Mix together dressing ingredients.
  • Stir dressing into pasta/vegetable mixture.
  • Chill well before serving.

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