This Lobster Roll Pasta Salad is a fun and delicious twist on the classic lobster roll! It captures all the flavors of a traditional lobster roll—tender lobster meat, crunchy celery, and a hint of onion—but in a convenient and refreshing pasta salad form. It’s perfect for summer picnics, potlucks, or a light and satisfying lunch.
Why You’ll Love This Recipe
- Taste of Summer: This salad is bursting with fresh, summery flavors that will transport you to the coast.
- Easy to Make: With just a few simple ingredients and minimal cooking, this salad is a breeze to prepare.
- Crowd-Pleaser: It’s an elegant and impressive dish that’s sure to be a hit at your next gathering.
Ingredients
Here’s what you’ll need to create this delightful pasta salad:
- Cooked lobster meat: You can use fresh or frozen lobster meat. If using whole lobsters or tails, be sure to cook them before making the salad.
- Chopped celery and leaves: Adds a refreshing crunch and classic lobster roll flavor.
- Light mayonnaise: Creates a creamy dressing.
- 0% Greek yogurt: Adds a tangy twist and a boost of protein.
- Fresh chives: Provides a subtle onion flavor.
- Chopped red onion: Adds a bit of bite and sweetness.
- Celery salt: Enhances the celery flavor.
- Kosher salt: To taste.
- Cavatapi pasta: Or your favorite pasta shape.
How to Make Lobster Roll Pasta Salad
Step 1: Cook the Lobster (If Needed) and Pasta
If your lobster is raw, steam it until just cooked. While the lobster is cooking (or if using pre-cooked lobster), bring a large pot of salted water to a boil and cook the pasta according to package directions. Cook the pasta slightly longer than al dente for a better texture in a cold salad.
Step 2: Cool the Pasta
Drain the pasta and rinse it under cold water until completely cool.
Step 3: Combine and Chill
Remove the cooked lobster from the shell and chop it into large chunks. In a large bowl, combine the lobster meat, chopped celery and leaves, mayonnaise, Greek yogurt, chives, red onion, celery salt, and kosher salt. Add the cooled pasta and toss gently to coat. Chill the salad for at least 30 minutes before serving.
Pro Tips for Making the Recipe
- Use fresh herbs: For the best flavor, use fresh chives and parsley.
- Add lemon juice: A squeeze of fresh lemon juice can brighten up the flavors of the salad.
- Don’t overmix: Toss the salad gently to avoid breaking up the lobster meat.
How to Serve Lobster Roll Pasta Salad
- Summer Picnic: This pasta salad is perfect for picnics, barbecues, or potlucks.
- Light Lunch: Enjoy it as a light and satisfying lunch.
- Side Dish: Serve it as a side dish with grilled fish, chicken, or steak.
Make Ahead and Storage
Storing Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
FAQs
Can I use a different type of pasta?
Yes, any short pasta shape will work well in this salad.
Can I use imitation lobster meat?
While it won’t have the same flavor as real lobster, you can use imitation lobster meat if desired.
Can I add other vegetables to this salad?
Absolutely! Chopped bell peppers, cucumbers, or even shredded carrots would be delicious additions.
How can I make this salad spicier?
Add a pinch of cayenne pepper or a dash of hot sauce to the dressing.
There you have it! A delicious and easy recipe for Lobster Roll Pasta Salad that’s perfect for summer gatherings or a light and satisfying meal. Enjoy!
PrintLobster Roll Pasta Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 5 servings 1x
- Category: Salad, Side Dish
- Cuisine: American
Description
This Lobster Roll Pasta Salad is a delicious and refreshing twist on the classic sandwich. Tender lobster meat is tossed with cavatappi pasta, celery, chives, and a creamy dressing for a light and flavorful summer dish.
Ingredients
Seafood
- 16 oz cooked lobster meat (from (4) 1-1/4 lb whole lobsters or (4) 4 oz tails)
Produce
- 1/2 cup chopped celery and leaves
- 1/4 cup fresh chives
- 1/4 cup chopped red onion
Pantry
- 1/2 teaspoon celery salt
- 1/4 teaspoon kosher salt (plus more for pasta)
- 8 ounces DeLallo Cavatappi pasta
Dairy
- 1/3 cup light mayonnaise
- 1/4 cup 0% Greek yogurt
Instructions
- Cook Lobster (if needed) and Prep Ingredients: If using raw lobster, steam it until just cooked. Chop cooked lobster meat into 1-inch chunks. Chop celery, chives, and red onion.
- Cook Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions, adding 1-2 minutes to the cooking time for a softer texture. Drain and rinse under cold water.
- Combine Ingredients: In a large bowl, combine cooked lobster meat, celery, mayonnaise, Greek yogurt, chives, red onion, celery salt, and kosher salt.
- Chill and Serve: Add the cooked and cooled pasta to the lobster mixture. Toss to combine. Chill the salad thoroughly before serving.
Notes
- This recipe makes 10 cups of pasta salad, perfect for serving as a side dish (1 cup per serving).
- For best results, use high-quality cooked lobster meat.
- You can use different types of pasta, such as rotini or farfalle, but cavatappi holds the dressing well.
- For a tangier flavor, add a squeeze of lemon juice to the dressing.
- If you don’t have fresh chives, you can substitute with 1 tablespoon of dried chives.
Nutrition
- Serving Size: 2 cups
- Calories: 500kcal
- Sugar: 4g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg
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