Lobster Roll Pasta Salad
"Lobster Roll Pasta Salad, drawing inspiration from my beloved summer classic, the lobster roll, is packed with succulent lobster in each and every mouthful!"
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Ingredients
- 16 oz cooked lobster meat
- 1/3 cup light mayonnaise
- 1/4 cup 0% Greek yogurt
- 1/4 cup fresh chives
- 1/4 cup chopped red onion
- 1/2 teaspoon celery salt
- 1/4 teaspoon kosher salt
- 8 ounces DeLallo Cavatappi pasta
- 1/2 cup chopped celery and leaves
Instructions
- 1
Gather all your ingredients. If your lobster is uncooked, steam it until it's just done.
- 2
In a large pot, bring salted water to a rolling boil. Add the pasta and cook according to package instructions, but I recommend cooking it for an additional 1 to 2 minutes beyond the al dente stage, as this will work better for a cold pasta salad.
- 3
Once cooked, drain the pasta and rinse it under cold running water.
- 4
Take the cooked lobster out of its shell and cut it into sizable pieces, approximately 1 inch in size. Combine it with the other ingredients and serve chilled. This recipe yields about 10 cups.
Nutrition Information
Notes & Tips
- 10 servings as a side dish (1 cup)
- Amount Per Serving:Calories: 141 caloriesTotal Fat: 2.5gSaturated Fat: 0.5gCholesterol: 68.5mgSodium: 383 mgCarbohydrates: 17.0gFiber: 1.0gSugar: 1.0g