Description
A refreshing and flavorful lobster roll pasta salad combining tender lobster meat with crisp celery, fresh chives, and a creamy dressing made of light mayonnaise and Greek yogurt. This easy-to-make salad is perfect for a light lunch or a summer gathering.
Ingredients
Scale
Main Ingredients
- 16 oz cooked lobster meat (from 4 whole lobsters or 4 lobster tails)
- 8 ounces DeLallo Cavatappi pasta
Vegetables and 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)
Dressing
- â…“ cup light mayonnaise
- ¼ cup 0% Greek yogurt
Instructions
- Cook Lobster (if needed) and Prep Ingredients: If using raw lobster, steam it until just cooked. Then chop the cooked lobster meat into 1-inch chunks. Finely chop the celery, fresh chives, and red onion.
- Cook Pasta: Bring a large pot of salted water to a boil. Cook the DeLallo Cavatappi pasta according to the package directions, adding 1 to 2 extra minutes for a softer texture. Drain the pasta and rinse it under cold water to cool and stop the cooking process.
- Combine Ingredients: In a large mixing bowl, combine the chopped lobster meat, celery, chopped chives, red onion, celery salt, kosher salt, light mayonnaise, and Greek yogurt. Mix these ingredients gently to distribute the flavors evenly.
- Chill and Serve: Add the cooked and cooled pasta to the lobster mixture. Toss everything together to combine thoroughly. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Notes
- For best flavor, use freshly cooked lobster meat or high-quality pre-cooked lobster.
- Rinsing the pasta under cold water helps cool it quickly and prevents it from sticking together.
- You can adjust the amount of mayonnaise and Greek yogurt to achieve your preferred creaminess level.
- Add extra celery salt or kosher salt to taste before serving if desired.
- This salad can be served chilled as a side dish or as a main course during warmer months.
