Pasta House Salad Recipe

by Grouprecipes.com, Copykat.com

Pasta House Company Salad

Ingredients:

1 head iceberg lettuce

1/2 head romaine lettuce

1 small or medium red onion (thinly sliced–use smallest food processor blade or a meat slicer to get them as paper-thin as possible)

1/2 oz. pimentos (diced and drained)

1 small can artichoke hearts (drained and crumbled into fourths)

1/4 C. grated parmesan cheese (buy fresh and grate yourself!)


Dressing:

4 Tbsp. corn or vegetable oil

1 Tbsp. olive oil

2 Tbsp. red wine vinegar

Salt and pepper to taste


Preparation:

In a large bowl, combine the following: Break head of iceberg lettuce into quarters separating the layers. Break romaine lettuce into thirds. Add sliced onions, pimentos, artichoke hearts, and grated parmesan. Toss and chill. Pour dressing on a few minutes before serving–if you do it too far in advance the salad will wilt. Toss well before serving leaving the lettuce in large pieces is part of the secret to this salad recipe.

Original Pasta House Company Salad Recipe



Tortellini and Artichoke Pasta House Salad Recipe

Ingredients:

• 10 ounces tortellini, cheese-filled

• 4 marinated artichoke hearts

• 2 tablespoons red bell pepper, roasted or pimento

• 3 tablespoons light mayonnaise

• 1 tablespoon Dijon mustard

• 1 tablespoon parmesean cheese, grated

• 2 tablespoons basil, chopped

• 2 tablespoons parsley, chopped

• Salt and pepper


How to make it:

• Cook tortellini, rinse and drain well.

• Toss with 1 tbs. of the marinated artichoke liquid to keep from sticking together.

• More may be added for flavoring of desired.

• Drain artichokes. Cut into chunks.

• Combine remaining ingredients and toss gently in a large bowl to combine.

• Refrigerate if not served immediately.

Source: Grouprecipes.com

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The Pasta House Co. Special Salad

Ingredients:

• 1 head iceberg lettuce

• 1/3 head romaine lettuce

• 1 cup artichoke hearts

• 1 cup sliced red onions

• 1 cup diced pimentos

• 2/3 cup olive oil

• 1/3 cup Regina wine vinegar

• 1 teaspoon salt

• 1/4 teaspoon black pepper

• 2/3 cup freshly grated parmigiano cheese


How to make it:

Wash the lettuce, allowing all the water to drain completely. Place in refrigerator to chill. (TIP: place in large plastic bag with wet paper towel, this retains freshness in lettuce until eaten and once lettuce is torn or cut it loses its freshness fast but this technique keeps it fresh for days).

When lettuce is well chilled, remove from refrigerator. Make sure it is in small bite size pieces. Generally it is better to tear the lettuce instead of using a knife. Place both kinds of lettuce into mixing bowl.

Drain artichoke hearts, measure and add to lettuce. Do not use marinated artichoke hearts. Peel and slice red onion, drain and dice pimentos.

Drain pimentos completely or salad will turn red. Measure the onions and pimentos and add to the lettuce. Add olive oil, vinegar, salt, pepper and toss. Then add parmigiano cheese. Toss until all is mixed completely and serve.

Original Pasta House Co. Special Salad Recipe