Threadgill's French Quarter Pasta Salad

READY IN: 12mins
Recipe 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.

Top Review by Kitchen Kozy

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.

Ingredients Nutrition

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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