Description
A refreshing and delicious Lobster Roll Pasta Salad combining tender lobster meat, cavatappi pasta, and crisp vegetables tossed in a light mayo and Greek yogurt dressing. Perfect for a summer lunch or light dinner, this salad offers a flavorful twist on classic lobster rolls with an easy-to-make pasta base.
Ingredients
Scale
Seafood
- 16 oz cooked lobster meat (from 4 whole lobsters, each about 1-1/4 lbs, or 4 lobster tails, 4 oz each)
Vegetables & Herbs
- ½ cup chopped celery and leaves
- ¼ cup fresh chives, chopped
- ¼ cup chopped red onion
Seasonings
- ½ teaspoon celery salt
- ¼ teaspoon kosher salt (plus more for pasta)
Pasta & Dressing
- 8 ounces DeLallo Cavatappi pasta
- â…“ cup light mayonnaise
- ¼ cup 0% Greek yogurt
Instructions
- Prepare Lobster and Vegetables: If using raw lobster, steam it just until cooked. Then chop the cooked lobster meat into 1-inch chunks. Finely chop the celery, fresh chives, and red onion to prepare for combining.
- Cook the Pasta: Bring a large pot of water to a boil and salt it generously. Add the cavatappi pasta and cook according to package instructions, extending the time by 1-2 minutes for a softer texture. Once cooked, drain and immediately rinse under cold water to stop cooking and cool the pasta.
- Make the Dressing and Combine Ingredients: In a large mixing bowl, combine the cooked lobster meat, chopped celery, light mayonnaise, 0% Greek yogurt, fresh chives, chopped red onion, celery salt, and kosher salt. Mix well to distribute the flavors evenly.
- Toss Pasta with Lobster Mixture: Add the cooled pasta to the bowl with the lobster mixture. Gently toss everything together until the pasta is fully coated with the dressing and evenly combined with all the ingredients.
- Chill and Serve: Cover the salad and refrigerate it thoroughly to let the flavors meld and serve it cold for the best taste and texture.
Notes
- For best flavor, use freshly cooked lobster meat or high-quality pre-cooked lobster meat.
- Chilling the salad before serving enhances the taste and texture.
- You can substitute light mayonnaise with regular mayo if preferred for creaminess, keeping in mind calorie differences.
- Add a squeeze of fresh lemon juice at step 3 for a bright, citrus flavor.
- This salad is best served within 1-2 days of preparation for freshness.
