Crawfish Pasta Salad

  • 1 Box (16 oz.) organic whole wheat rotini pasta
  • 1-2 lb.. Louisiana crawfish tails
  • 1-2 Tbsp. organic coconut oil (may substitute 1/2 stick of margarine)
  • 5 oz. (1/2 jar) Louisiana Remoulade Dressing
  • Full jar (8-10 oz.) Zesty Italian Dressing
  • Black olives, sliced
  • Artichokes, sliced (optional)
  • Dried parsley flakes

Boil pasta as per directions on box or bag. Saute crawfish tails in coconut oil or margarine for 15-20 minutes taking care not to overcook. Mix remoulade sauce and Italian dressing together until blended. Combine cooked pasta, crawfish tails, and sliced olives in casserole dish. Pour in remoulade/dressing mixture and stir until fully coated. Add artichokes (if desired). Sprinkle with parsley flakes. May also add parmesan cheese. Feeds 8-10. 


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