Fresh Lobster Roll Pasta Salad (Print version)
Sweet lobster chunks, crisp celery, and tender pasta in a lemony mayo dressing. A no-cook summer salad ready in 30 minutes.
# Ingredients:
For the salad
01 -
8 oz (225 g) short pasta (shells, cavatappi, or elbow macaroni)
02 -
1 lb (450 g) cooked lobster meat, cut into bite-size pieces
03 -
1 celery stalk, finely diced
04 -
2 tbsp finely diced red onion
05 -
1/4 cup chopped fresh chives
For the dressing
06 -
1/4 cup mayonnaise
07 -
2 tbsp Greek yogurt
08 -
1 tbsp Dijon mustard
09 -
Juice of 1/2 lemon
10 -
1 tsp lemon zest
11 -
Salt and black pepper, to taste
For topping (optional)
12 -
2 tbsp buttered toasted breadcrumbs
# Instructions:
01 -
Boil the pasta in well-salted water until just al dente. Drain and rinse under cold water to stop the cooking and remove excess starch. Set aside.
02 -
In a large bowl, stir together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, lemon zest, salt, and pepper. Taste and adjust the seasoning.
03 -
Add the cooled pasta, lobster chunks, celery, red onion, and chives to the dressing. Fold with a spatula until evenly coated, taking care not to break up the lobster.
04 -
Cover and refrigerate for at least 30 minutes to let the flavors meld. Top with buttered toasted breadcrumbs just before serving if desired.
# Good to know:
01 -
Best served chilled within two days.
02 -
Toss again before serving as the dressing settles.