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  • Writer's pictureTommy Centola

Crawfish Pasta Salad

Before the season ends, I thought I would share two more crawfish. This first one is great for a backyard cookout.

1 large red onion

1 large red bell pepper

3 celery ribs

4 cloves garlic, minced

1 pound crawfish tails

1 teaspoon Creole seasoning

8 cups sliced green onions, zucchini, broccoli florets, grape tomatoes, mushrooms, olives, etc.

1 cup Rubusto Italian dressing

1 pound bow-tie pasta

Chop onion, bell pepper, and celery, into 1/2-inch pieces. Place in a large mixing bowl with minced garlic and toss well. Drain fat and liquid from crawfish, saving liquid for other uses if desired. Add crawfish tails to mixture; add Creole seasoning, sliced vegetables, and dressing; toss to coat. over and chill at least 30 minutes.

Boil pasta in salted water until just tender (do not over boil). Drain and rinse under cold running water until cooled and shake well to release excess water. Place pasta in bowl with marinating crawfish mixture and gently toss to coat. Taste;adjust seasonings, adding extra dressing, if needed. Cover and chill for up to 5 days.


Creole & Cajun Comfort Food is now available online.

Good Cooking, Good Eating and Good Living!!!

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