16 oz. cooked rotini or other pasta

1 lb. Louisiana crawfish tailmeat

1 yellow bell pepper, julienned

1 green bell pepper, julienned

1 bunch green onions, thinly sliced

1 sm. can pitted black olives

1 c. Parmesan cheese

1 lg. can artichoke hearts

1 pt. cherry tomatoes, quartered

2 T. chopped fresh parsley

2 T. chopped fresh mint

2 T. chopped fresh basil

1 t. oregano

1 t. thyme

1/4 c. olive oil

1/2 c. vegetable oil

3 T. white vinegar

1 T. lemon juice

2-3 minced garlic cloves

Salt & pepper to taste

Drain and halve black olives. Drain, rinse and quarter artichoke hearts. Toss together first 14 ingredients and set aside. To prepare dressing, combine olive oil with next 5 ingredients and mix well. Pour over salad and toss well to coat. Adjust seasonings. Chill well. Serves 8.    

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