Lobster Roll Pasta Salad

About This Recipe

Lobster Roll Pasta Salad, inspired by one of my favorite summer sandwiches – a lobster roll – is loaded with lobster in every bite!

Ingredients

• 16 oz cooked lobster meat (from (4) 1-1/4 lb whole lobsters or (4) 4 oz tails)
• 1/2 cup chopped celery and leaves
• 1/3 cup light mayonnaise
• 1/4 cup 0% Greek yogurt
• 1/4 cup fresh chives
• 1/4 cup chopped red onion
• 1/2 teaspoon celery salt
• 1/4 teaspoon kosher salt (plus more for pasta)
• 8 ounces DeLallo Cavatappi pasta

Instructions

1. Prep all the ingredients, if your lobster is raw, steam it until just cooked.
2. Bring a large pot of salted water to a boil. Cook the pasta according to directions, I prefer to cook it 1 to 2 minutes longer than al dente when cooking for a cold pasta salad.
3. Drain and run under cold water.
4. Remove cooked lobster from shell and chop into large chunks, about 1 inch. Toss with the remaining ingredients and serve chilled. Makes 10 cups