Cold Pasta New Orleans Style

Preparation info
  • Yield:

    6 to 8

    • Difficulty


Appears in
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

It fascinates me that cold pasta salads have become a fashionable dish sold commercially and made at home. When I was very young, my sister, an excellent cook, was famous for her cold pasta “New Orleans style.” I have always believed that she created the dish and she has never denied it. To make it, you cook thin strands of spaghetti, such as vermicelli or spaghet-tini, to the desired degree of doneness and marinate it with a well-seasoned vinaigrette sauce with garlic. Chill overnight, and