Crab & Garlic Sun-Dried Tomato Pasta Salad

A tasty recipe from Chicken of the Sea

• Ready In: 1 hr
• Serves: 4

Ingredients

• 1⁄2 lb  fusilli, cooked to package directions, drained and cooled
• 1  cup sun-dried tomato, re-hydrate in hot water, drain and cut in half
• 1⁄3 cup celery
• 1⁄3 cup  sliced red bell pepper
• 1⁄3 cup  sliced red onion
• 3 7⁄8 ounces  sliced black olives, drained
• 1⁄2 cup mayonnaise
• 1⁄3 cup tarragon vinegar
• 3  teaspoons  fresh roasted garlic, minced
•  crab, drained
•  fresh basil

Directions

1. In a large serving bowl comine all ingredients except crab and basil; mix well. Gently fold in crab. Season with salt and pepper to taste. Cover and refrigerate for at least 30 minutes but up to 24 hours. Toss once before serving. Garnish with basil.