Threadgills French Quarter Pasta Salad Recipes

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THREADGILL'S FRENCH QUARTER PASTA SALAD



Threadgill's French Quarter Pasta Salad image

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.

Provided by Miss Annie

Categories     One Dish Meal

Time 12m

Yield 18-20 serving(s)

Number Of Ingredients 21

1 cup black olives, sliced
1/2 cup green olives, sliced
1/4 cup green chili, diced
1 red onion, sliced
1/2 cup celery, finely diced
1/2 cup cauliflower, diced
1 teaspoon capers
1 green bell pepper, sliced
1/2 carrot, finely diced
1/2 cup broccoli, diced
1/2 cup mushroom, thinly sliced
4 lbs spiral shaped pasta, uncooked,fresh or frozen (dry would work also)
2 teaspoons parsley, minced
1 teaspoon garlic, minced
2 tablespoons red wine vinegar
1 teaspoon basil leaves, sliced
1/4 cup olive oil
1 teaspoon leaf oregano
1 teaspoon tarragon leaf
1 teaspoon black pepper
1/2 cup vinaigrette dressing (your favorite)

Steps:

  • 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.

Nutrition Facts : Calories 451.1, Fat 8.9, SaturatedFat 1.4, Sodium 80.9, Carbohydrate 78.3, Fiber 4, Sugar 2.8, Protein 13.7

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