Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Rotini |
| 1 teaspoon | Liquid crab boil |
| 2 cups | Broccoli flowerets |
| 1 pounds | Crawfish; cooked and peeled |
| 2 cups | Cauliflower flowerets |
| 1 cup | Fat-free Italian salad dressing |
| 6 \N | Carrot; sliced into rounds |
| 4 ounces | Black olives; sliced |
Boil noodles al dente (not too done). Drain. Slightly parboil broccoli, cauliflower and carrots in crab-boil seasoned water. They should still be crunchy. Drain and chop vegetables into bite-size pieces. Combine noodles, vegetables, crawfish tails, black olives and salad dressing. Cover and refrigerate at least two hours. Serve cold.
>From A Votre Sante BY: Greater Baton Rouge Health Care Alliance-1988 Recipe by: CHARLES ANN STRICKLAND Posted to MC-Recipe Digest V1 #858 by Emily Griffin <emgriffi@...> on Oct 21, 1997