Crawfish Noodle Salad

Ingredients:
1 8-oz. bag elbow macaroni
2 lbs. Louisiana Crawfish tail meat
2 cups finely chopped bell pepper
2 cups finely chopped celery
1 cup finely chopped onion
1 large can chopped pitted black olives
1 7-oz. jar chopped green olives
6-8 boiled eggs
1 lb. Bacon
2 cups mayonnaise
salt and pepper
1 small package Hidden Valley dressing mix

Chef: Mrs. Lucy Zaunbrecher
Serves: 8
Sauté crawfish tails until fully cooked. Mix all ingredients very well. Refrigerate overnight.

Source: Louisiana Seafood Promotion & Marketing Board