Italian House Chopped Salad
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Our Italian House Chopped Salad is a copycat version of the Midwest-famous Pasta House Co salad. This light, crowd-pleasing salad consists of Romaine and iceberg lettuce tossed with artichokes, sliced red onions, pimentos (in the dressing), croutons, and our amazing Italian Parmesan Dressing.
About This Recipe
If you grew up in the Midwest like I did, chances are you have fond memories of going to The Pasta House Co restaurant. It was the place for family dinners, team celebrations, and Friday nights out. And honestly, as much as I loved their spaghetti and meatballs, the real star of the show for me was always their famous house salad.
I loved everything about it — the crunchy chopped lettuce, the tangy Parmesan vinaigrette, the pops of flavor from the red onions and artichokes. And it was all chopped to a similar size, making it perfectly scoopable with a fork. No wrestling giant lettuce leaves on your plate!
Today, I’m sharing our copycat version of that beloved salad: the Italian House Chopped Salad. It’s fresh, flavorful, and ridiculously easy to toss together. Whether you’re heading to a gathering or serving up a pasta-themed dinner at home, this salad is a total crowd-pleaser.
Ingredients
Here’s what you’ll need. The olives are totally optional!
Ingredient Notes
- Chopped lettuce – We recommend a mix of Romaine, iceberg, and/or green leaf for the best crunch and texture.
- Red onion – Thinly sliced into half moons.
- Artichoke hearts – Quartered or chopped.
- Kalamata olives (optional) – Halved for salty, briny goodness.
- Italian Parmesan Dressing – The dressing is what really ties everything together. It’s a simple red wine vinaigrette, loaded with grated Parmesan, pimentos, and just the right balance of tang and richness. Trust me — once you make it, you’ll want to keep a jar of it in your fridge at all times!
- Croutons – Use store-bought for convenience or homemade for extra flavor.
How to Make Chopped Salad
In a large serving bowl, toss together the lettuce, red onion, artichokes, and optional olives. Shake up the dressing well and toss the salad with your desired amount, or serve it on the side, along with croutons.
Tips for Success
- Make sure the lettuce is crisp. Look for really fresh lettuce from the store or farmer’s market. I like a mix of Romaine, green leaf, and iceberg. After rinsing it, be sure to dry it well. I like to use a salad spinner for this.
- Chop everything small and evenly sized. This is what makes it a true “chopped” salad and so easy to eat.
- Dress just before serving. This keeps the croutons crunchy and the lettuce fresh.
- Make it a meal. Add grilled chicken, salami, or even chickpeas to turn this into a hearty main dish.
FAQs
You can chop up all the ingredients for the salad and toss them together a day or so ahead. You can also make the dressing up to a week or so in advance. But toss the dressing with the salad right before serving.
Yes. While I think our homemade Italian Parmesan Dressing is the bomb, you can use a store-bought Italian dressing in a pinch.
This Italian House Chopped Salad with Italian Parmesan Dressing is fresh, nostalgic, and just downright delicious. It’s one of those simple, crowd-pleasing recipes you’ll find yourself coming back to again and again. It pairs perfectly with any pasta dish, grilled meat, or even a simple pizza night at home.
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Italian House Chopped Salad
Our Italian House Chopped Salad is a copycat version the famous Pasta House Co salad. This crowd-pleasing salad consists of Romaine and iceberg lettuce tossed with artichokes, sliced red onions, pimentos, croutons, and our amazing Italian Parmesan Dressing.
Ingredients
- 8 cups chopped lettuce (recommended: mix of Romaine, iceberg, and/or green leaf)
- 1 cup thinly sliced red onion, in half moons
- 1 cup drained, chopped artichoke hearts
- Optional: 1 cup pitted Kalamata olives, halved
- About 1 cup Italian Parmesan Dressing, plus more to taste
- Croutons, for serving
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Instructions
In a large serving bowl, toss together the lettuce, red onion, artichokes, and optional olives. Shake up the dressing well and toss the salad with your desired amount (start with half), or serve it on the side, along with croutons.
Notes/Tips
- Make sure the lettuce is crisp. Look for really fresh lettuce from the store or farmer’s market. I like a mix of Romaine, green leaf, and iceberg. After rinsing it, be sure to dry it well. I like to use a salad spinner for this.
- Chop everything small and similarly sized. This is what makes it a true “chopped” salad and so easy to eat.
- Dress just before serving to keep the croutons crunchy and the lettuce fresh. Also, start by only using about half of the dressing. You can always add more to taste.
- If you want to make this a meal, add grilled chicken, salami, or even chickpeas to turn this into a hearty main dish.
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