Threadgills French Quarter Pasta Salad Recipes
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.
Provided by Miss Annie
Categories One Dish Meal
Time 12m
Yield 18-20 serving(s)
Number Of Ingredients 21
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
CAPRESE PASTA SALAD
This easy Caprese pasta salad is always a favorite, especially when summer tomatoes are at their peak. It comes together quickly, but if you can make it ahead of time, the flavors seem to get better after it's chilled for a few hours. -Debby Harden, Lansing, Michigan
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 17 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions. Drain and rinse in cold water. Transfer to a large bowl. Gently stir in the tomatoes, cheese and basil., In a small bowl, whisk the remaining ingredients. Drizzle over salad and toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 204 calories, Fat 9g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 137mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.
FRENCH QUARTER RICE SALAD
This came out of a brand names cookbook. It is really delicious! The raisins add just a hint of sweetness that offsets the tang of the dressing. Prep time does not include refrigeration time. I always use chicken breast when making this salad, but the directions are not specific, so you could use dark meat if you prefer.
Provided by Chris Reynolds
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook rice according to package directions. Cool slightly.
- In large bowl, combine the oil, vinegar, mustard, Tabasco, and garlic. Add the rice, chicken, carrot, raisins, and green onions. Mix well.
- Cover; refrigerate 2 to 4 hours to blend flavors.
- Just before serving, mix in the pecans.
Nutrition Facts : Calories 436.9, Fat 32.8, SaturatedFat 4.5, Cholesterol 52.5, Sodium 72.1, Carbohydrate 18.8, Fiber 2.7, Sugar 12.3, Protein 19.7
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