LOBSTER PASTA SALAD

Lobster Pasta Salad image

Provided by ratherbeswimmin

Categories Lobster

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

6 ounces orecchiette or 6 ounces shell pasta
2 cups cooked lobster meat, cut into bite-sized chunks
1 cup diced celery
1/2 cup thinly sliced green onion, including tender green tops
2 tablespoons chopped fresh tarragon (or 2 t. dried tarragon, crumbled)
3/4 cup mayonnaise
salt
fresh ground black pepper
1 tablespoon tarragon vinegar

Steps:

Cook the pasta per package directions for al dente.
Drain in a colander and rinse briefly under cold running water; shake colander gently to drain; set aside.
To make the dressing: in a small bowl, whisk the mayonnaise, salt, and pepper together; whisk in the vinegar; set aside.
Place the drained pasta in a large bowl; add in the lobster, celery, green onions, and tarragon; toss gently to mix.
Pour the dressing over the mixture; toss gently but thoroughly to mix.
Cover and refrigerate at least 2 hours and up to 8 hours.
If you refrigerate the salad for 8 hours or more, you may want to add a small amount of mayonnaise as the pasta will absorb the dressing over a long period of time.
Serve chilled.

Nutrition Facts : Calories 345.1, Fat 15.6, SaturatedFat 2.3, Cholesterol 11.5, Sodium 339.1, Carbohydrate 45.3, Fiber 2.3, Sugar 4.3, Protein 6.9