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–+ servings
Original St. Louis Pasta House Salad Recipe

Pasta House Salad

Wholesome Cove
This St. Louis-style Italian restaurant salad features crisp iceberg lettuce, a tangy homemade red wine vinaigrette, and savory toppings like fresh Parmesan, pepperoncini, and optional bacon. Ready in just 15 minutes, it perfectly recreates that iconic creamy-yet-tangy restaurant taste at home.
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Prep Time 15 minutes
Total Time 15 minutes
Course Salad
Cuisine Italian
Servings 6 servings
Calories 285 kcal

Equipment

  • large salad bowl - at least 4-quart capacity
  • Sharp chef's knife
  • 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 - optional, for shaking dressing
  • serving tongs
  • mandoline - optional, for paper-thin onion slices

Ingredients
  

For the Salad

  • 1 head iceberg lettuce - about 8 cups or 600g, chopped
  • 1 cup cherry tomatoes - 150g, halved
  • 0.5 cup red onion - 75g, thinly sliced
  • 0.5 cup Parmesan cheese - 50g, freshly grated
  • 0.5 cup pepperoncini peppers - 60g, sliced
  • 0.25 cup sliced black olives - 30g
  • 4 slices crispy bacon - optional, crumbled
  • croutons - optional, for topping

For the Dressing

  • 0.75 cup extra virgin olive oil - 180ml, room temperature
  • 0.25 cup red wine vinegar - 60ml
  • 2 tablespoons fresh lemon juice - 30ml
  • 2 cloves garlic - minced
  • 1 teaspoon dried oregano - 5g
  • 1 teaspoon dried basil - 5g
  • 0.5 teaspoon sugar - 2.5g
  • 0.5 teaspoon salt - 2.5g
  • 0.25 teaspoon black pepper - 1.25g
  • 0.25 teaspoon red pepper flakes - 1.25g, optional

Instructions
 

  • Remove outer wilted leaves from iceberg lettuce. Cut into quarters, remove core, and chop into 1-inch pieces. Rinse in a salad spinner and spin until completely dry.
  • Halve cherry tomatoes. Thinly slice red onion and soak in ice water for 5 minutes to mellow the bite, then drain and pat dry. Grate Parmesan cheese. Slice pepperoncini and black olives. Cook and crumble bacon if using.
  • In a small bowl, combine red wine vinegar, lemon juice, minced garlic, oregano, basil, sugar, salt, black pepper, and red pepper flakes if using. Let sit for 2-3 minutes to rehydrate herbs.
  • Slowly drizzle in olive oil while whisking constantly until the dressing is emulsified and slightly thickened. Alternatively, combine all ingredients in a jar and shake vigorously for 30 seconds.
  • Place dried chopped lettuce in a large salad bowl. Add most of the tomatoes, onions, Parmesan, pepperoncini, olives, and bacon, reserving some for garnish.
  • Drizzle about two-thirds of the dressing over the salad. Toss gently but thoroughly using tongs or clean hands until every piece of lettuce is coated.
  • Taste and add more dressing if needed. Top with remaining reserved ingredients and croutons just before serving. Serve immediately with extra dressing on the side.

Notes

  • Dry lettuce is crucial: Wet lettuce makes salad watery and dilutes the dressing. Always use a salad spinner or pat completely dry with paper towels.
  • Freshly grate your Parmesan: Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly into the dressing.
  • Make dressing ahead: The flavors meld and improve when the dressing sits for 2 hours or overnight in the refrigerator. Shake well before using.
  • Soak the onions: Soaking sliced red onions in ice water for 5 minutes removes harsh sulfurous bite while maintaining crunch and flavor.
  • 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.
  • Storage tips: Store undressed components separately in sealed containers for up to 3 days. Dressing keeps in the fridge for up to 1 week.
  • Protein add-ins: Transform this salad into a complete meal by adding grilled chicken, shrimp, or steak strips.
  • Vegan option: Use nutritional yeast instead of Parmesan and omit the bacon or use tempeh bacon.
  • Lettuce substitute: While iceberg is traditional, you can use a 50/50 mix with romaine for added nutrients and texture.
  • Vinegar alternatives: White wine vinegar or apple cider vinegar can substitute for red wine vinegar in a pinch. Avoid balsamic as it's too sweet for this recipe.

Nutrition

Serving: 1servingCalories: 285kcalCarbohydrates: 7gProtein: 5gFat: 27gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gCholesterol: 12mgSodium: 420mgPotassium: 210mgFiber: 2gSugar: 3gVitamin A: 15IUVitamin C: 12mgCalcium: 10mgIron: 4mg
Keyword crisp iceberg salad, homemade italian dressing, italian restaurant salad, st louis salad
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