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Nutrition Facts
Serving Size 1 (146g) Recipe makes 18 servings The following items or measurements are not included below: 1/2 cup green olives red wine vinegar
Calories 451
Calories from Fat 79		(17%)
Amount Per Serving		%DV
	Total Fat 8.9g	13%
	Saturated Fat 1.5g	7%
	Monounsaturated Fat 4.0g
	Polyunsaturated Fat 2.7g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 80mg		3%
Potassium 234mg		6%
Total Carbohydrate 78.3g		26%
	Dietary Fiber 4.0g	16%
	Sugars 2.8g
Protein 13.7g		27%
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Threadgill's French Quarter Pasta Salad

Recipe #64279 | 12 min | 12 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Miss Annie
Jun 11, 2003

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.

SERVES 18 -20 (change servings and units)

Ingredients

For Salad

1 cup black olives, sliced
1/2 cup green olive, sliced
1/4 cup green chilies, 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)

For Salad Dressing

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)

Directions

1
Mix all salad ingredients EXCEPT pasta.
2
Mix salad dressing and pour over vegetables.
3
Let stand for 12 hours in refrigerator, stirring occasionally.
4
Cook and chill pasta.
5
Add pasta to the vegetables.
6
Serve as a salad or as a base for entree salads.

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Featured Reviews for This Recipe

From: Kitchen Kozy

On Jul 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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From: redhot

On Jul 23, 2003

1 person found this review helpful

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From: Sharon123

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!

6 people found this review helpful

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