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    You are in: Home / Southern / Threadgill's French Quarter Pasta Salad Recipe
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    Threadgill's French Quarter Pasta Salad

    Average Rating:

    3 Total Reviews

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    • on July 30, 2007

      First of all, I loved all the veggies in this pasta salad. However, I found the dressing rather ordinary, and as others have said, the recipe given did not make enough for 4lbs of pasta. I am not giving a star rating because I made one possibly substantial change to the recipe, by drastically reducing the quantity of green chilies, and that would have certainly given it more zing. I would have given it 3 stars in the form I made -- it was tasty but nothing special. I'm also kind of mystified as to why you'd give a salad dressing recipe that calls for the addition of pre-made vinaigrette dressing, considering that the recipe to that point basically is a vinaigrette.

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    • on May 13, 2005

      This was delicious, although I did make a few changes. I only cooked up 1 pound of spiral pasta, and halved the vegs. and made a full batch of the dressing. This worked well and was delicious! Four pounds of pasta would make an awful lot. I also added a touch of ranch dressing to my bowl, because I felt it could use a touch more dressing. I loved all the veggies in this. Thanks Annie!

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    • on July 23, 2003

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    Nutritional Facts for Threadgill's French Quarter Pasta Salad

    Serving Size: 1 (136 g)

    Servings Per Recipe: 18

    Amount Per Serving
    % Daily Value
    Calories 451.0
    Calories from Fat 79
    Total Fat 8.8 g
    Saturated Fat 1.4 g
    Cholesterol 0.0 mg
    Sodium 80.8 mg
    Total Carbohydrate 78.2 g
    Dietary Fiber 4.0 g
    Sugars 2.7 g
    Protein 13.7 g

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