Threadgill'S French Quarter Pasta Salad

• 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)

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.

black olives, green olives, green chili, red onion, celery, cauliflower, capers, green bell pepper, carrot, broccoli, mushroom, pasta, salad dressing, parsley, garlic, red wine vinegar, basil, olive oil, leaf oregano, tarragon leaf, black pepper, vinaigrette dressing

Taken from www.food.com/recipe/threadgills-french-quarter-pasta-salad-64279 (may not work)