1 1/2 c Rotini
1 ts Liquid crab boil
2 c Broccoli flowerets
1 lb Crawfish; cooked and peeled
2 c Cauliflower flowerets
1 c Fat-free Italian salad dressing
6 Carrot; sliced into rounds
4 oz 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.