Threadgill's French Quarter Pasta Salad

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#86476

An absolutely packed bowl of rotini with cauliflower, bell pepper, onion and much more gets an herby dressing made from olive oil, basil and parsley instead of the usual mayo mixture.

photo of Threadgill's French Quarter Pasta Salad

serves/makes:

ready in:
over 5 hrs

ingredients

Salad
1 cup pitted and sliced black olives
1/2 cup pitted and sliced green olives
1/4 cup chopped green chiles
1 red onion, quartered and sliced
1/2 cup finely sliced celery
1/2 cup coarsely chopped cauliflower
1 teaspoon capers
1 green bell pepper, seeded and chopped
1/2 carrots, peeled and chopped
1/2 cup chopped broccoli florets
1/2 cup thinly sliced mushrooms
4 pounds rotini pasta or other spiral pasta

Salad Dressing
2 teaspoons minced fresh parsley
1 teaspoon garlic, minced
2 tablespoons red wine vinegar
1 teaspoon sliced fresh basil
1/4 cup olive oil
1 teaspoon dried oregano
1 teaspoon dried tarragon
1 teaspoon black pepper
1/2 cup vinaigrette salad dressing

directions

Combine the olives, green chiles, onion, celery, cauliflower, capers, bell pepper, carrots, broccoli, and mushrooms in a large bowl.

In another bowl, whisk together the parsley, garlic, vinegar, basil, olive oil, oregano, tarragon, black pepper, and vinaigrette dressing. Pour the mixture over the vegetables. Toss gently to combine. Cover the bowl and refrigerate the vegetables for 12 hours. Stir the mixture 2-3 times during the refrigeration.

When ready to serve the salad. Cook the pasta until al dente. Drain well then rinse with cold water to chill the pasta.

Combine the pasta with the marinated vegetables and serve immediately. Store the pasta salad leftovers in the refrigerator for up to 2 days.

recipe tips

For a creamier dressing, whisk in a tablespoon of Dijon mustard or a bit of mayonnaise.

To enhance the flavor, let the salad sit for at least 30 minutes before serving. Any longer and it may start to get too dry.

If the salad seems dry after refrigeration, stir in a little extra olive oil or vinaigrette before serving.

Garnish with fresh herbs like parsley or basil just before serving for a fresh flavor and appealing look.

To add a bit of sweetness to the salad, consider including some diced bell peppers or sun-dried tomatoes.

common recipe questions

What type of pasta works best for this salad?

Rotini or other spiral pasta is ideal as it holds onto the dressing and small chopped vegetables well. However, you can use other types like penne or fusilli.

What are some variations for the vegetables in the salad?

Feel free to add or substitute vegetables like diced zucchini, cherry tomatoes, or artichoke hearts. Just make sure to keep the total amount (cups) of vegetables the same so you don't have to adjust the amount of dressing to cover them.

Can the salad be made in advance?

The marinated vegetables (without the pasta) can be stored in the refrigerator for up to 24 hours. Once you add the pasta, it will start to absorb the dressing. So, the longer you store it the drier it will get. If you need to add the pasta sooner, you may want to make a double batch of the dressing ahead of time. Add as much is needed at serving time so the pasta salad isn't dry.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

Jeff the Chef July 18, 2018

Thanks for this recipe! It gave me a lot of fantastic info that I used to create my own pasta dish.

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This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.