Pasta House Salad Recipe

I recently realized that a truly satisfying house salad shouldn’t just be an afterthought, especially when it’s topped with a truly remarkable homemade dressing. This vibrant and hearty **pasta house salad recipe** transforms a simple side dish into a substantial, family-friendly meal that everyone actually *wants* to eat. The secret lies in a homemade Smoky Roasted Red Pepper Vinaigrette; when you roast the peppers and garlic, they release an incredible aroma that fills your kitchen and gives the dressing a creamy, deep flavor. Forget boring store-bought dressings—this version adds incredible depth to every crisp bite, making this **pasta house salad recipe** perfect for weeknight dinners and potlucks.

Ingredients

The ingredients below are the foundation for this delicious **pasta house salad recipe**.

• For the Smoky Roasted Red Pepper Vinaigrette:
• 1 large red bell pepper (approx. 200g / 7 oz): The core flavor base for the smoky dressing; roasting brings out sweetness and depth. Look for a firm, bright red pepper without blemishes or soft spots. If you want to simplify, you can use jarred roasted red peppers, but fresh roasting gives a better smoky flavor.
• 3 cloves garlic, unpeeled: Roasting the garlic mellows its sharpness and adds a sweet, creamy flavor to the vinaigrette. Keep the skin on during roasting to prevent burning and preserve the soft texture inside.
• 60 ml (1/4 cup) extra virgin olive oil, plus 5 ml (1 teaspoon) for roasting: The primary emulsifier for the dressing and to help the pepper roast without sticking to the pan. Use a quality extra virgin olive oil for the best flavor, as it forms the base of the vinaigrette.
• 45 ml (3 tablespoons) red wine vinegar: Adds the necessary acidity to balance the sweetness of the roasted pepper. Red wine vinegar is classic for a house salad dressing, providing a robust, tangy note. You can swap this for white wine vinegar in a pinch, but red wine offers more depth.
• 15 ml (1 tablespoon) fresh lemon juice: Brightens up the dressing and enhances the overall fresh flavor profile. Freshly squeezed juice is essential here; bottled juice often contains preservatives that alter the flavor.
• 5 ml (1 teaspoon) dried oregano: A key herb for Greek-style salads, providing aromatic and slightly peppery notes. Make sure your dried herbs are fresh (not expired) for maximum potency. You can use 1 tablespoon of fresh oregano instead, if desired.
• 2.5 ml (1/2 teaspoon) smoked paprika: Infuses the dressing with a rich, smoky depth that pairs perfectly with the roasted red pepper. Do not confuse this with regular paprika; the smoky variety adds a distinct campfire aroma.
• 2.5 ml (1/2 teaspoon) granulated sugar: Balances the acidity of the vinegar and lemon juice, enhancing the sweetness of the red pepper. You can substitute this with honey or maple syrup if preferred, or omit entirely if watching sugar intake.
• 1.25 ml (1/4 teaspoon) black pepper and pinch of red pepper flakes (optional): Provides a gentle kick and aromatic heat to cut through the richness of the dressing. Adjust the red pepper flakes based on your family’s preference for spice.
• Salt, to taste: Essential for enhancing all the other flavors in the dressing and bringing them into focus. Use kosher salt or sea salt; adjust the amount carefully, especially when adding feta to the salad, which is already salty.
• For the Salad Base:
• 2 heads romaine lettuce (approx. 500g / 1.1 lb), chopped: The foundation of the house salad, offering crisp texture and a mild, fresh flavor. Ensure the lettuce is thoroughly washed and dried; moisture will cause a soggy salad. Chop into large bite-sized pieces for easy tossing and serving.
• 250g (8.8 oz) cherry tomatoes, halved: Adds bursts of sweet juiciness and a contrasting red color to the salad. Halve them to ensure the dressing penetrates and coats the cut surfaces. Grape tomatoes can be used as an alternative.
• 1/2 English cucumber (approx. 150g / 5.3 oz), sliced: Provides a cool, refreshing element and a crisp bite to balance the creamy dressing. English cucumbers typically have fewer seeds and thinner skin than standard cucumbers. Slice them into rounds or half-moons; peeling is optional based on preference.
• 1/4 red onion (approx. 50g / 1.8 oz), thinly sliced: Adds a sharp, pungent flavor that cuts through the richness of the dressing and feta cheese. Slice very thinly to avoid overwhelming the other ingredients. For a milder flavor, rinse the sliced onion under cold water for 1-2 minutes and pat dry before using.
• 60g (2.1 oz) pitted black olives, halved: Offers a salty, briny flavor that defines the classic house salad profile. Choose pitted Kalamata olives or black olives based on your preference. Halve them to distribute the flavor evenly throughout the salad.
• 100g (3.5 oz) feta cheese, crumbled (microbial rennet): Provides a salty, tangy counterpoint that pairs perfectly with the smoky dressing. Crumbled feta is easier to distribute throughout the salad than a block; choose good quality feta in brine. Ensure the feta is made with microbial rennet to keep the recipe vegetarian.
• 15g (0.5 oz) fresh flat-leaf parsley, chopped, for garnish: Adds a final touch of fresh green color and clean, herbaceous aroma. Use flat-leaf parsley rather than curly parsley, as it offers better flavor and appearance.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Instructions

Here’s how to create the incredible dressing that makes this **pasta house salad recipe** truly special.

1. Preheat your oven to 200°C (400°F) and prepare a small baking sheet. Place the whole red bell pepper and unpeeled garlic cloves on the sheet. Drizzle the bell pepper lightly with 5 ml (1 teaspoon) olive oil. Roast for 20-25 minutes, or until the pepper skin is visibly blistered and charred in spots, and the garlic cloves are tender and soft. Remove from the oven.
2. Immediately transfer the hot roasted bell pepper to a small bowl and cover it tightly with plastic wrap for 10 minutes; this will steam the pepper and make it easier to peel. Once cool enough to handle, carefully peel the skin from the roasted red pepper, then remove the stem and seeds. Peel the softened roasted garlic cloves.
3. In a blender or food processor, combine the peeled roasted red pepper, peeled roasted garlic, 60 ml (1/4 cup) extra virgin olive oil, red wine vinegar, lemon juice, dried oregano, smoked paprika, granulated sugar, black pepper, and optional red pepper flakes. Blend until the mixture is completely smooth and achieves a creamy, uniform consistency. The key to this **pasta house salad recipe** is the creamy, smoky texture of the dressing. Season the vinaigrette with salt to taste. If the vinaigrette looks too thin after blending, add a tablespoon of tahini or a little extra roasted pepper to thicken it.
4. While the vinaigrette cools slightly, prepare your salad components: wash and thoroughly dry the romaine lettuce, then chop it into bite-sized pieces. Halve the cherry tomatoes, slice the English cucumber into thin rounds or half-moons, thinly slice the red onion, and halve the pitted black olives.
5. In a large mixing bowl, combine the chopped romaine lettuce, halved cherry tomatoes, sliced cucumber, thinly sliced red onion, and halved black olives. Pour about half to two-thirds of the prepared Smoky Roasted Red Pepper Vinaigrette over the vegetables. Gently toss the salad with tongs until all the ingredients are evenly coated in the vibrant red dressing. Arrange the dressed salad on a serving platter, sprinkle generously with crumbled feta cheese, and finish with a final drizzle of remaining vinaigrette and a shower of freshly chopped flat-leaf parsley. This complete **pasta house salad recipe** is best served immediately for a fresh and satisfying dinner. When I make this for a weeknight family meal, I often double the dressing batch so I have enough on hand for quick lunches throughout the week.

How to Adapt This Pasta House Salad Recipe for a Full Meal

Add Pasta for Extra Heartiness

To make this a true pasta house salad recipe, prepare 250g (8.8 oz) of your preferred pasta (like rotini, penne, or bow ties) according to package directions. Cook the pasta until al dente, drain, and rinse with cold water to stop the cooking process and prevent sticking. Toss the cooled pasta with a portion of the dressing before adding the other salad ingredients to ensure even seasoning.

Add Protein for a Complete Dinner

Enhance this easy pasta house salad recipe by adding cooked protein. Grilled chicken breast, crispy chickpeas, or pan-seared shrimp are excellent options. For a plant-based option, add a can of drained and rinsed cannellini beans or lentils. The smoky red pepper dressing pairs well with all these additions, turning the salad into a satisfying main course for family dinners.

Make it Vegan/Dairy-Free

The smoky red pepper vinaigrette itself is naturally vegan. To make the entire pasta house salad recipe dairy-free, simply replace the feta cheese with a plant-based feta alternative or omit it entirely. You can also add toasted pumpkin seeds or nutritional yeast for a similar salty or cheesy flavor profile that keeps the recipe high-protein.

Meal Prep and Storage Tips

Preparing Ahead for Weeknights

The Smoky Roasted Red Pepper Vinaigrette can be made up to 5 days in advance and stored in an airtight container in the refrigerator. Prepare all hard vegetables (cucumbers, onions, olives) and store them separately. Do not combine the romaine lettuce or feta with the dressing until right before serving to keep the salad fresh and crisp, making it a great meal prep recipe.

Best Way to Store Leftovers

If you plan to eat the salad over several days, only dress the portion you intend to consume immediately. Store undressed lettuce in a large container lined with paper towels; store dressing and other components separately. Dressed salad leftovers will become soggy quickly and lose their vibrant texture within a few hours.

Re-emulsifying the Dressing

The dressing may thicken or separate in the refrigerator. Let it sit at room temperature for 15 minutes before serving, then whisk vigorously or shake in a jar to re-emulsify. If it’s too thick, add a teaspoon of hot water or lemon juice to loosen the consistency.

FAQs

Q: Can I use jarred roasted red peppers instead of fresh ones?

A: Yes, you can. Use about 200g of drained, jarred roasted red peppers as a shortcut. Note that the flavor profile may be slightly less smoky, but it still works well for the dressing. Drain them thoroughly before blending.

Q: How long will the smoky dressing last in the fridge?

A: Stored in an airtight container, the dressing will keep well in the refrigerator for 4–5 days. Make a double batch to have on hand for other salads or sandwiches during the week. Always check for unusual smells or off-flavors before serving.

Q: What kind of pasta works best for this pasta house salad recipe?

A: Short, sturdy pasta shapes like rotini, fusilli, penne, or bow ties are ideal. They hold the creamy dressing well in all their nooks and crannies. Avoid long, thin spaghetti or delicate pasta that might break down easily when tossed.

Q: Why is my salad dressing too thick or thin?

A: If the dressing is too thick, add a teaspoon of water or lemon juice while blending to thin it out. If it’s too thin, add more roasted red pepper or a small amount of tahini to increase its body. Adjust consistency to match your preference for coating a salad.

Q: Can I make this salad without feta cheese?

A: Absolutely. The salad is delicious on its own, especially if you add extra salt to compensate for the missing brininess of the feta. For a different flavor, try adding toasted almonds or walnuts for crunch. You can also substitute with fresh mozzarella balls (bocconcini).

Q: How can I make this salad kid-friendly?

A: To simplify for my kids, I often cut the cucumber and tomatoes into smaller pieces, and make sure the onions are very thinly sliced or omitted entirely. You can also decrease the amount of red pepper flakes in the dressing or omit them entirely. Adding kid-friendly proteins like cooked chicken nuggets or mini meatballs for extra appeal.

Conclusion

This easy pasta house salad recipe offers a fresh, satisfying twist on the classic family meal, elevated by the homemade smoky red pepper dressing. It’s the perfect blend of creamy, crisp, and tangy flavors that will make this salad a new family favorite; try a double batch of the dressing this week to keep healthy eating simple and delicious.
Save this recipe to your Pinterest board for quick access to easy dinner ideas and meal prep inspiration later.

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