2 lbs. Louisiana crawfish tailmeat

1 onion, finely chopped

1 c. vegetable oil

3 T. white vinegar

2T. sweet pickle relish

1 t. dry mustard

1 t. salt

1/4 t. pepper

2 t. minced parsley

2 t. minced chives

2 T. drained capers

Cooked, chilled pasta

Sliced fresh broccoli, cauliflower, peas, zucchini, etc.

Wash and drain crawfish tails. Toss together crawfish and onions. Heat next 6 ingredients to boiling. Stir in remaining ingredients except pasta and fresh vegetables and pour over crawfish mixture. Refrigerate at least 24 hours, tossing occasionally. Combine pasta, crawfish and vegetables, toss and serve. Serves 14.