How To Make The Original St Louis Pasta House Salad Copycat Recipes

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PASTA HOUSE SALAD

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



Pasta House Salad image

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

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

RESTAURANT-STYLE HOUSE SALAD

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



Restaurant-Style House Salad image

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

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

ST. LOUIS SALAD

When I take this salad to a potluck, it always disappears. Even some of my preschool age grandchildren love it.

Provided by gweshinskey

Categories     < 30 Mins

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9



St. Louis Salad image

Steps:

  • Mix dress ingredients and pour over vegetables.
  • Stir.
  • Season with salt and pepper.

Nutrition Facts : Calories 263.6, Fat 17.9, SaturatedFat 3.9, Cholesterol 19.6, Sodium 440.8, Carbohydrate 22.8, Fiber 1.1, Sugar 12.2, Protein 5.1

2 1/2 cups broccoli florets
2 1/2 cups cauliflower florets
1 small red onion, sliced
1 cup mayonnaise
1/3 cup parmesan cheese
1/4 cup sugar
5 slices bacon, fried and crumbled
salt
pepper

PASTA HOUSE PASTA CON BROCCOLI (ACTUAL RECIPE)

This is the acutal recipe (not a copycat) as posted on their website and as printed in the St. Louis Post Dispatch. THE REAL DEAL HERE MY FRIENDS (there are others posted on this website, but none of them are this exact recipe). This is so yummy and is a St. Louis tradition. This recipe serves 2, so feel free to double or triple it to feed your family. Serve as a main dish (as they do) with a Pasta House Salad on the side! It also makes a nice side dish to grilled chicken.

Provided by januarybride

Categories     Pasta Shells

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9



Pasta House Pasta Con Broccoli (Actual Recipe) image

Steps:

  • Cook pasta until half done (about 4 minutes); drain. Return pasta to the pot.
  • Add cream, butter, garlic, tomato sauce, broccoli, salt and pepper. Bring to a hard boil.
  • When noodles are fully cooked and sauce is starting to thicken, add mushrooms and stir to combine.
  • Remove from the heat; add cheese.
  • Toss and serve.

4 ounces uncooked large shell pasta
1 cup cream
2 tablespoons butter
1/2 teaspoon minced garlic
2 tablespoons tomato sauce
1/2 cup chopped broccoli
salt and pepper
1/3 cup thinly sliced fresh button mushroom
1/4 cup grated parmesan cheese

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