Description
A refreshing and creamy lobster roll pasta salad that combines tender lobster meat with cavatappi pasta, crunchy celery, and fresh herbs in a light mayonnaise and Greek yogurt dressing. Perfect for summer gatherings or a light lunch.
Ingredients
Scale
Lobster and Vegetables
- 16 oz cooked lobster meat (from 4 whole 1–1/4 lb lobsters or 4 tails of 4 oz each)
- ½ cup chopped celery and leaves
- ¼ cup fresh chives
- ¼ cup chopped red onion
- ½ teaspoon celery salt
- ¼ teaspoon kosher salt (plus more for pasta water)
Pasta
- 8 ounces DeLallo Cavatappi pasta
Dressing
- ⅓ cup light mayonnaise
- ¼ cup 0% fat Greek yogurt
Instructions
- Cook Lobster (if needed) and Prep Ingredients: If using raw lobster, steam it until just cooked through. Once cooled, chop the cooked lobster meat into 1-inch chunks. Chop the celery, fresh chives, and red onion finely.
- Cook Pasta: Bring a large pot of salted water to a rolling boil. Add the cavatappi pasta and cook according to package directions, extending the time by 1–2 minutes for a softer texture. Drain the pasta and rinse it under cold water to stop cooking and cool it down.
- Combine Ingredients: In a large mixing bowl, add the chopped lobster meat, celery, light mayonnaise, 0% fat Greek yogurt, fresh chives, chopped red onion, celery salt, and kosher salt. Mix everything gently but thoroughly to combine all flavors evenly.
- Add Pasta and Toss: Add the cooled pasta to the lobster mixture and toss to coat all the pasta evenly with the dressing and ingredients.
- Chill and Serve: Cover the pasta salad and refrigerate thoroughly for at least 30 minutes before serving to allow the flavors to meld and the salad to chill properly.
Notes
- Using cooked lobster meat saves time, but freshly steamed lobster adds the best flavor.
- Rinsing pasta under cold water stops the cooking and helps keep the salad cool and refreshing.
- Adjust celery salt and kosher salt to taste depending on saltiness preference.
- This salad is best served cold and can be refrigerated for up to 2 days.
- For a richer salad, substitute light mayonnaise with full-fat mayonnaise.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
