Crab & Garlic Sun-Dried Tomato Pasta Salad - cooking recipe

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

Preparation

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.