New Orleans Style Crabmeat Salad - cooking recipe

Ingredients

2 cups rotelle pasta, cooked al dente'
1 lb lump crabmeat, picked over for shells and cartilage
1/2 cup chopped yellow onion
1/2 cup chopped celery
1/2 cup roughly chopped pimento stuffed olive (about 8 large)
2 tablespoons chopped green onions
2 tablespoons chopped parsley
2/3 cup olive oil
1/3 cup red wine vinegar
1 teaspoon minced garlic
cajun seasoning, to taste (I use Tony Chachere's)
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 tablespoon horseradish (or to taste)

Preparation

In a large bowl, combine the pasta, crabmeat, onions, celery, olives, green onions, and parsley.
In a small bowl, combine the oil, vinegar, garlic, cajun seasoning, salt,pepper, and horseradish; whisk to blend.
Pour over the crabmeat mixture.
Toss gently to coat, being careful to not to break up the crabmeat lumps.
Adjust seasoning, to taste.
Refrigerate until well chilled and the crabmeat is marinated at least 2 hours before serving.
Cooking time is chilling time.