Ingredients
  • 1 16 ounce package rotini, cooked according to package instructions
  • 1 16 ounce package crawfish tail meat
  • 1 yellow bell pepper, seeded and julienned
  • 1 green bell pepper, seeded and julienned
  • 1 orange bell pepper, seeded and julienned
  • 1/2 large red onion, thinly sliced
  • 1 6 1/2 ounce can sliced black olives, drained
  • 1 14 ounce can artichoke hearts, drained
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped garlic
  • 1 teaspoon dried oregano
  • 1/4 cup olive oil
  • 1/2 cup vegetable oil
  • 3 tablespoons white-wine vinegar
  • 1 tablespoon lemon juice
  • 2 tablespoons Creole mustard
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt
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Directions
1. 
In a large bowl, gently toss together pasta, crawfish, peppers, onion, olives, artichoke hearts, parsley, basil, garlic, and oregano.
2. 
In a small bowl, whisk together olive oil, vegetable oil, vinegar, lemon juice, and mustard. Add seasonings, whisking to combine. Pour dressing over pasta mixture. Gently toss to coat.
3. 
Refrigerate for 4 hours before serving.
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