Pasta House Salad Recipe (Easy St. Louis Style In 15 Minutes)

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I first discovered this Pasta House Salad Recipe during a family dinner at a St. Louis Italian restaurant years ago. The moment I tasted that creamy, tangy dressing clinging to crisp lettuce and savory toppings, I knew I had to recreate it at home.

After countless attempts in my kitchen, I finally cracked the code. The secret lies in getting the ratio of red wine vinegar to oil just right, and using freshly grated Parmesan instead of the pre-shredded stuff.

My husband used to request this salad at least twice a week, and our kids would actually eat their greens without complaint. That alone made perfecting this recipe worthwhile.

Quick Recipe Summary
Prep Time	15 minutes
Cook Time	0 minutes
Total Time	15 minutes
Servings	6 servings
Difficulty Level	Easy

Pasta House Salad Recipe - Classic Restaurant-Style Salad

Table of Contents

Why You’ll Love This Pasta House Salad Recipe

This salad delivers restaurant-quality flavor without leaving your home. The combination of crisp iceberg lettuce, tangy Italian dressing, and savory toppings creates a perfect balance of textures and tastes.

It’s incredibly versatile and pairs beautifully with everything from grilled chicken to pasta dishes. The dressing can be made ahead and stored in the refrigerator for up to a week, making meal prep a breeze.

Restaurant-quality taste: Recreates the iconic St. Louis salad experience right in your kitchen
Quick and easy: Takes only 15 minutes from start to finish with minimal prep work
Budget-friendly: Uses simple, affordable ingredients you likely already have on hand
Make-ahead friendly: The dressing stores well and the salad components can be prepped in advance
Customizable: Easily adapts to your preferences with various toppings and add-ins
Crowd-pleaser: Even picky eaters love this crispy, flavorful salad

This pairs beautifully with my baked ziti for a complete Italian feast.

Ingredients

Getting the right ingredients makes all the difference in recreating that authentic Pasta House taste. I learned this the hard way when I tried using bottled Italian dressing once, and the result was disappointingly flat and one-dimensional.

For the Salad:

1 large head iceberg lettuce, chopped (about 8 cups/600g)
1 cup (150g) cherry tomatoes, halved
½ cup (75g) red onion, thinly sliced
½ cup (50g) Parmesan cheese, freshly grated
½ cup (60g) pepperoncini peppers, sliced
¼ cup (30g) sliced black olives
4 slices crispy bacon, crumbled (optional)
Croutons for topping (optional)

For the Dressing:

¾ cup (180ml) extra virgin olive oil
¼ cup (60ml) red wine vinegar
2 tablespoons (30ml) fresh lemon juice
2 cloves garlic, minced
1 teaspoon (5g) dried oregano
1 teaspoon (5g) dried basil
½ teaspoon (2.5g) sugar
½ teaspoon (2.5g) salt
¼ teaspoon (1.25g) black pepper
¼ teaspoon (1.25g) red pepper flakes (optional)

Kitchen Equipment Needed

Having the right tools will make preparing this salad much smoother. I used to struggle with chopping lettuce until I invested in a quality chef’s knife, which changed everything.

Large salad bowl (at least 4-quart capacity)
Sharp chef’s knife for chopping lettuce and vegetables
Cutting board
Small mixing bowl for the dressing
Whisk or fork for emulsifying the dressing
Measuring cups and spoons
Salad spinner (highly recommended for drying lettuce)
Grater for fresh Parmesan cheese
Jar with tight-fitting lid (for shaking dressing, optional)
Serving tongs

Another favorite: Italian Wedding Soup

Recommended Products for This Recipe

After making this salad hundreds of times, I’ve discovered a few products that truly elevate the final result. These aren’t just random recommendations but items I personally use and can’t imagine making this recipe without.

1. OXO Good Grips Salad Spinner

This salad spinner has saved me so much time and frustration over the years. Wet lettuce dilutes the dressing and makes your salad soggy, but this spinner gets the leaves perfectly dry in seconds. The non-slip base stays put even when you’re spinning vigorously, and it’s dishwasher safe for easy cleanup.

Get it on Amazon

2. Parmigiano Reggiano Aged 24 Months

Trust me when I say that pre-shredded Parmesan cannot compare to freshly grated authentic Parmigiano Reggiano. The flavor is sharper, nuttier, and more complex. This 24-month aged cheese has the perfect crystalline texture and adds incredible depth to the dressing and salad topping.

Get it on Amazon

3. Pompeian Robust Extra Virgin Olive Oil

The quality of your olive oil directly impacts the dressing flavor. This Pompeian Robust variety has a bold, peppery finish that stands up beautifully to the vinegar and creates that restaurant-quality taste. It’s reasonably priced for the quality you get.

Get it on Amazon

4. Microplane Premium Zester Grater

This isn’t just for cheese—I use this Microplane for the garlic in the dressing too. It creates super-fine shreds that distribute evenly throughout the dressing without any chunky bits. The razor-sharp blades make grating effortless, and it washes up easily.

Get it on Amazon

5. Wusthof Classic Chef’s Knife

A sharp knife makes all the difference when you’re chopping a full head of iceberg lettuce. This Wusthof has stayed sharp through years of use and makes clean cuts without bruising the lettuce. The balanced weight feels comfortable in your hand even during longer prep sessions.

Get it on Amazon

Pasta House Salad Recipe - Italian Salad for Any Occasion

Step-by-Step Instructions: How to Make Pasta House Salad

Follow these detailed steps to create the perfect Pasta House Salad. I’ve included every detail I wish someone had told me when I first started making this recipe.

1. Prepare the Lettuce Base

Remove the outer leaves of the iceberg lettuce if they appear wilted or damaged
Cut the head of lettuce in half, then in quarters, removing the core from each quarter
Chop the lettuce into bite-sized pieces, approximately 1-inch (2.5cm) squares
Place the chopped lettuce in your salad spinner and rinse thoroughly with cold water
Spin the lettuce until completely dry—this is crucial as any water will dilute your dressing
Transfer the dried lettuce to your large salad bowl and refrigerate while you prepare the other components

2. Prep the Salad Toppings

Wash the cherry tomatoes and pat them dry with a paper towel
Cut each cherry tomato in half and set aside in a small bowl
Peel the red onion and slice it very thinly—use a mandoline if you have one for paper-thin slices
Soak the sliced onions in ice water for 5 minutes to mellow their bite, then drain and pat dry
Grate the Parmesan cheese using the finest side of your box grater or a Microplane
Drain the pepperoncini peppers and slice them into rings about ¼-inch (6mm) thick
Drain the black olives and slice them if using whole olives
If using bacon, cook it until crispy, drain on paper towels, and crumble into small pieces

3. Make the Signature Dressing

In a small mixing bowl, combine the red wine vinegar, lemon juice, and minced garlic
Add the dried oregano, dried basil, sugar, salt, black pepper, and red pepper flakes if using
Whisk these ingredients together and let them sit for 2-3 minutes—this allows the dried herbs to rehydrate slightly
Slowly drizzle in the olive oil while whisking constantly to create an emulsion
Continue whisking until the dressing is well combined and slightly thickened
Taste the dressing and adjust the seasoning if needed—you want a good balance of tang and richness
Alternatively, you can combine all ingredients in a jar with a tight-fitting lid and shake vigorously for 30 seconds

4. Assemble the Salad

Remove the chilled lettuce from the refrigerator
Add about two-thirds of the cherry tomatoes to the lettuce
Scatter about half of the sliced red onions over the lettuce
Add about two-thirds of the grated Parmesan cheese
Add most of the pepperoncini slices and black olives, reserving some for garnish
If using bacon, sprinkle most of it over the salad, saving some for the top

5. Dress and Toss the Salad

Give the dressing one final whisk or shake to recombine the ingredients
Drizzle about two-thirds of the dressing over the salad—you can always add more, but you can’t take it away
Using your salad tongs or clean hands, toss the salad gently but thoroughly
Make sure every piece of lettuce gets coated with dressing—lift from the bottom and fold over the top
Taste a piece of lettuce to check if you need more dressing or seasoning
Add more dressing gradually if needed, tossing between additions

6. Add Final Touches and Serve

Arrange the remaining cherry tomatoes, red onions, and pepperoncini on top of the salad
Sprinkle the remaining Parmesan cheese over the entire surface
Add the reserved crumbled bacon if using
Top with croutons just before serving to keep them crunchy
Serve immediately for the best texture and flavor
Provide extra dressing on the side for those who prefer a more heavily dressed salad

Read Also: Broccoli Salad Recipe

Pasta House Salad Recipe - Perfect Summer Salad Idea

Tips for The Best Pasta House Salad

These tips come from years of trial and error, and they’ll help you avoid the mistakes I made when learning to perfect this recipe.

Always dry your lettuce completely: Wet lettuce is the number one reason for a watery, disappointing salad. Take the extra time to spin it dry or pat it with paper towels.
Use fresh ingredients: The quality of your produce directly affects the final result. Choose crisp, firm iceberg lettuce with no brown spots or wilting.
Grate your own Parmesan: Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly into the dressing. Fresh is always better.
Let the dressing rest: Allowing the vinegar and herbs to mingle for a few minutes before adding the oil creates a more cohesive flavor profile.
Emulsify properly: Whisking or shaking the dressing vigorously helps combine the oil and vinegar into a stable mixture that coats the lettuce better.
Don’t overdress: Start with less dressing than you think you need. You can always add more, but an overdressed salad becomes limp and soggy.
Chill your bowl: A cold salad bowl helps keep the lettuce crisp, especially if you’re serving this at a summer gathering.
Soak the onions: This step removes some of the harsh sulfurous bite while maintaining the onion’s crunch and flavor.
Make dressing ahead: The flavors meld and improve when the dressing sits for a few hours or overnight in the refrigerator.
Adjust seasonings: Everyone’s taste is different—don’t be afraid to add more garlic, oregano, or pepper to suit your preferences.
Serve immediately: This salad is best enjoyed fresh. The lettuce will wilt if it sits too long after being dressed.
Use room temperature oil: Cold olive oil doesn’t emulsify as well and can make the dressing taste flat. Let it sit at room temperature for 30 minutes before making the dressing.

What to Serve with Pasta House Salad

Original St. Louis Pasta House Salad Recipe

This versatile salad complements so many dishes. I’ve served it at countless dinners, and it never fails to be the perfect accompaniment.

Here are my favorite pairings that create complete, satisfying meals:

Chicken Parmesan – The crisp salad cuts through the rich, cheesy coating
Lasagna – A classic Italian-American combination
Spaghetti Sauce – Simple pasta deserves this elevated salad
Stuffed Shells – The light salad balances the heavy pasta
Swedish Meatball – An unexpected but delicious pairing
Grilled Lemon Herb Chicken – Perfect for summer dinners
Filet Mignon – When you want to impress guests
Pizza Sauce – Make homemade pizza night complete
Pasta Fagioli – Two Italian favorites on one table
Dinner Rolls – Essential for soaking up any extra dressing

Another favorite: Potato Salad Recipe

Variations of Pasta House Salad

One of the things I love most about this recipe is how easily it adapts to different preferences and dietary needs. Over the years, I’ve experimented with countless variations.

Protein-packed version: Add grilled chicken, shrimp, or steak strips to transform this side salad into a complete meal
Greek-inspired twist: Replace the Italian dressing with a lemon-oregano vinaigrette and add feta cheese and Kalamata olives
Caesar fusion: Use Caesar dressing instead of Italian and top with anchovies and extra Parmesan
Southwest style: Add black beans, corn, and avocado with a cumin-lime dressing
Low-carb option: Skip the croutons and add extra vegetables like cucumbers, bell peppers, or radishes
Vegan adaptation: Use nutritional yeast instead of Parmesan and omit the bacon, or use tempeh bacon
Heartier base: Mix in some chopped romaine lettuce with the iceberg for added nutrients and color
Pasta addition: Toss in cooked and cooled pasta shapes like rotini or bowtie for a pasta salad hybrid
Spicy kick: Double the red pepper flakes and add sliced jalapeños or banana peppers
Garden variety: Include shredded carrots, sliced radishes, and cucumber for extra crunch and color
Anchovy enhancement: Add 2-3 minced anchovy fillets to the dressing for umami depth
Creamy version: Mix in 2 tablespoons of mayonnaise or Greek yogurt to the dressing for a creamier consistency

Storage and Reheating

Proper storage keeps this salad fresh and delicious. I’ve learned the hard way what works and what doesn’t.

Storing the Dressed Salad:

Once dressed, this salad should be consumed within 1-2 hours for best quality
The lettuce will wilt and become soggy if left dressed for extended periods
If you must store dressed salad, keep it refrigerated in an airtight container for up to 4 hours maximum
The texture will deteriorate significantly, so this is not recommended

Storing Components Separately:

Store the prepared lettuce in a sealed container lined with paper towels for up to 3 days
Keep the dressing in an airtight jar or container in the refrigerator for up to 1 week
Shake or whisk the dressing before each use as the oil and vinegar will separate
Store prepared toppings in separate containers for up to 3 days
Keep bacon in a sealed container with paper towels to absorb excess oil
Wait to add croutons until just before serving to maintain their crunch

Meal Prep Strategy:

Prepare all components on Sunday and store them separately in your refrigerator
When ready to serve, simply combine the desired amount and dress
This method allows you to have fresh salad throughout the week with minimal effort
The lettuce stays crisp, and each salad tastes freshly made

Freezing:

Do not freeze this salad or any of its components—lettuce does not freeze well
The dressing can technically be frozen for up to 3 months, but the emulsion may break
If freezing dressing, thaw in the refrigerator and whisk vigorously to recombine

Reheating:

This salad is meant to be served cold and should never be reheated
If the salad has been refrigerated, let it sit at room temperature for 5-10 minutes before serving for the best flavor

For a lighter option, try: Healthy Coleslaw Recipe

Nutritional Facts

Here’s the approximate nutritional information per serving (based on 6 servings, including dressing):

Calories: 285
Total Fat: 27g
Saturated Fat: 5g
Cholesterol: 12mg
Sodium: 420mg
Total Carbohydrates: 7g
Dietary Fiber: 2g
Sugars: 3g
Protein: 5g
Vitamin A: 15% DV
Vitamin C: 12% DV
Calcium: 10% DV
Iron: 4% DV

Notes on Nutrition:

The majority of calories come from the heart-healthy olive oil in the dressing. Iceberg lettuce is low in calories but provides hydration and fiber.

The Parmesan cheese contributes protein and calcium, while the vegetables add vitamins and minerals. This salad is naturally gluten-free (without croutons) and can be made vegetarian easily.

To reduce calories, use less dressing or substitute half the olive oil with water or vegetable broth.

Health Benefits of Key Ingredients

This salad isn’t just delicious—it’s also packed with nutrients that support your overall health. Here’s why I feel good about serving this to my family regularly.

Iceberg Lettuce:
While often dismissed as nutritionally inferior, iceberg lettuce is actually 96% water, making it incredibly hydrating. It provides vitamin K for bone health and folate for cell function. The high water content aids digestion and helps you feel full with very few calories.

Rich in vitamin K: Supports blood clotting and bone health
High water content: Keeps you hydrated and aids in digestion
Low calorie: Perfect for weight management at only 10 calories per cup
Contains folate: Important for DNA synthesis and cell division
Provides vitamin A: Supports eye health and immune function

Extra Virgin Olive Oil:
The star of the dressing, olive oil is a cornerstone of the Mediterranean diet and one of the healthiest fats you can consume. It’s rich in monounsaturated fatty acids that support heart health and reduce inflammation throughout the body.

Heart-healthy fats: Monounsaturated fats reduce bad cholesterol levels
Anti-inflammatory properties: Contains oleocanthal, which works like ibuprofen
Rich in antioxidants: Protects cells from oxidative damage
Supports brain health: May reduce the risk of cognitive decline
Aids nutrient absorption: Helps your body absorb fat-soluble vitamins

Parmesan Cheese:
This aged cheese is more than just flavor—it’s a nutritional powerhouse. As a hard cheese, it’s naturally low in lactose and easier to digest than soft cheeses.

High in protein: Supports muscle maintenance and repair
Rich in calcium: Essential for strong bones and teeth
Contains probiotics: Aged cheese supports gut health
Good source of phosphorus: Works with calcium for bone health
Provides vitamin A: Supports immune function and vision

Garlic:
This pungent ingredient does more than add flavor—it’s been used medicinally for thousands of years. The allicin compound in garlic is responsible for most of its health benefits.

Boosts immune system: Contains compounds that fight illness
Reduces blood pressure: Helps relax blood vessels
Anti-inflammatory: Reduces inflammation throughout the body
May improve cholesterol: Can lower LDL and raise HDL levels
Contains antioxidants: Protects against cell damage and aging

Red Wine Vinegar:
This fermented vinegar adds tang to the dressing while also providing health benefits. The acetic acid in vinegar has been studied for its effects on blood sugar and digestion.

May help control blood sugar: Improves insulin sensitivity after meals
Supports digestion: Stimulates digestive enzymes
Contains antioxidants: From the red wine used to make it
May aid weight loss: Can increase feelings of fullness
Antimicrobial properties: Helps preserve food and fight bacteria

You might also enjoy: Shrimp and Avocado Salad

FAQs About Pasta House Salad

1. Can I make the dressing ahead of time?

Absolutely! In fact, I recommend it. The dressing actually tastes better when the flavors have time to meld together in the refrigerator for at least 2 hours or overnight. Store it in an airtight jar or container in the fridge for up to one week. Just remember to shake or whisk it well before using since the oil and vinegar will separate naturally.

2. Why does my salad get soggy?

There are two main culprits for soggy salad: wet lettuce and too much dressing. Make sure you dry your lettuce completely after washing—I can’t stress this enough. Use a salad spinner or pat it thoroughly with paper towels. Also, start with less dressing than you think you need and add more gradually while tossing. Once the salad is dressed, serve it within an hour for the best texture.

3. Can I use a different type of lettuce?

While iceberg lettuce is traditional for this recipe because of its crisp texture and mild flavor, you can substitute or mix in romaine for added nutrients and a slightly different texture. Avoid delicate greens like spring mix or butter lettuce as they wilt too quickly under the weight of the dressing. I sometimes use a 50/50 mix of iceberg and romaine for the best of both worlds.

4. How can I make this salad more filling?

Transform this side salad into a complete meal by adding protein. Grilled chicken breast, seared shrimp, or sliced steak work beautifully. I also sometimes add chickpeas or white beans for a vegetarian protein boost. You can also toss in cooked pasta like rotini or penne to make it heartier, though this strays from the traditional recipe.

5. What can I substitute for red wine vinegar?

If you don’t have red wine vinegar on hand, white wine vinegar or apple cider vinegar work well as substitutes. Each will give a slightly different flavor profile—white wine vinegar is milder, while apple cider vinegar is a bit fruitier. I’d avoid balsamic vinegar as it’s too sweet and strong for this particular dressing. In a pinch, fresh lemon juice can replace half the vinegar for a citrusy twist.

For a lighter option, try: Chickpea Salad Recipe

Final Thoughts

This Pasta House Salad Recipe has become a staple in my home for good reason. It’s simple, delicious, and brings that restaurant experience to your dinner table.

The crisp lettuce, tangy dressing, and savory toppings create a perfect balance that complements almost any meal. Once you make the dressing from scratch, you’ll never go back to store-bought versions.

I hope you and your family enjoy this salad as much as mine does. Give it a try and let me know how it turns out in the comments below—I love hearing about your experiences and any creative variations you come up with!

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