Threadgill's French Quarter Pasta Salad

Name: Threadgill's French Quarter Pasta Salad
Prep time: 12 min
Total time: 12 min
Yield: 18-20 serving(s)
Ingredients: 236.59 ml black olives, sliced; 118.29 ml green olives, sliced; 59.14 ml green chili, diced; 1 red onion, sliced; 118.29 ml celery, finely diced; 118.29 ml cauliflower, diced; 4.92 ml capers; 1 green bell pepper, sliced; 1 carrot, finely diced; 118.29 ml broccoli, diced; 118.29 ml mushroom, thinly sliced; 1814.36 g spiral shaped pasta, uncooked,fresh or frozen (dry would work also); 9.85 ml parsley, minced; 4.92 ml garlic, minced; 29.58 ml red wine vinegar; 4.92 ml basil leaves, sliced; 59.14 ml olive oil; 4.92 ml leaf oregano; 4.92 ml tarragon leaf; 4.92 ml black pepper; 118.29 ml vinaigrette dressing (your favorite)

Submitted by Miss Annie

"This salad is great, and you mix it up a day ahead of serving. It is for a large crowd, but you could cut the recipe in half. Prep time includes 12 hours in the refrigerator. This is from "Threadgill's, The Cookbook" by Eddie Wilson. A landmark grill in Austin."

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Ready In:: 12mins
Ingredients:: 21
Serves:: 18

ingredients

For Salad
236.59 ml black olives, sliced
118.29 ml green olives, sliced
59.14 ml green chili, diced
1 red onion, sliced
118.29 ml celery, finely diced
118.29 ml cauliflower, diced
4.92 ml capers
1 green bell pepper, sliced
1 carrot, finely diced
118.29 ml broccoli, diced
118.29 ml mushroom, thinly sliced
1814.36 g spiral shaped pasta, uncooked,fresh or frozen (dry would work also)
For Salad Dressing
9.85 ml parsley, minced
4.92 ml garlic, minced
29.58 ml red wine vinegar
4.92 ml basil leaves, sliced
59.14 ml olive oil
4.92 ml leaf oregano
4.92 ml tarragon leaf
4.92 ml black pepper
118.29 ml vinaigrette dressing (your favorite)

directions

Mix all salad ingredients EXCEPT pasta.
Mix salad dressing and pour over vegetables.
Let stand for 12 hours in refrigerator, stirring occasionally.
Cook and chill pasta.
Add pasta to the vegetables.
Serve as a salad or as a base for entree salads.

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Reviews

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.

Kitchen Kozy
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!

Sharon123