Threadgill's French Quarter Pasta Salad

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.

• Ready In: 12 mins
• Serves: 18-20

Ingredients

• For Salad

• 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)

• 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.