• 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 
In a large bowl, gently toss together pasta, crawfish, peppers, onion, olives, artichoke hearts, parsley, basil, garlic, and oregano.
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.
Refrigerate for 4 hours before serving.
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