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.