Description
This Lobster Roll Pasta Salad combines succulent chunks of cooked lobster with a creamy blend of light mayonnaise and Greek yogurt, enhanced by the fresh crunch of celery, chives, and red onion. The tender Cavatappi pasta adds a delightful texture, making this salad a perfect cool, refreshing dish ideal for summer lunches or light dinners.
Ingredients
Scale
Lobster and Vegetables
- 16 oz cooked lobster meat (from 4 whole lobsters – 1–1/4 lb each or 4 lobster tails – 4 oz each)
- ½ cup chopped celery and leaves
- ¼ cup fresh chives
- ¼ cup chopped red onion
Seasonings
- ½ teaspoon celery salt
- ¼ teaspoon kosher salt (plus more for pasta water)
Pasta and Dressing
- 8 ounces DeLallo Cavatappi pasta
- ⅓ cup light mayonnaise
- ¼ cup 0% Greek yogurt
Instructions
- Cook Lobster (if needed) and Prep Ingredients: If starting with raw lobster, steam the lobsters until they are just cooked through, then chop the lobster meat into 1-inch chunks. Meanwhile, chop celery and its leaves, fresh chives, and red onion finely to prepare for mixing.
- Cook Pasta: Bring a large pot filled with salted water to a rolling boil. Add the Cavatappi pasta and cook according to package instructions, increasing the cooking time by 1-2 minutes for a softer texture. Once cooked, drain the pasta and rinse it under cold water to stop further cooking and cool it down.
- Combine Ingredients: In a large mixing bowl, combine the cooked lobster meat, chopped celery, light mayonnaise, Greek yogurt, chives, red onion, celery salt, and kosher salt. Mix the ingredients gently but thoroughly to ensure even distribution of the flavors.
- Chill and Serve: Add the cooled pasta to the lobster mixture and toss gently to combine well. Cover the bowl and chill the salad in the refrigerator thoroughly before serving to allow the flavors to meld and the salad to be served cool and refreshing.
Notes
- Steaming lobster until just cooked prevents toughness and keeps the meat tender for the salad.
- Rinsing pasta under cold water after cooking stops it from overcooking and removes excess starch, helping the salad remain light and non-sticky.
- This salad can be made a few hours in advance and kept chilled to deepen the flavors.
- Substitute light mayonnaise and 0% Greek yogurt for a healthier, lower-fat dressing option.
- Use fresh herbs and vegetables to add brightness and texture to the dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
