Lobster Pasta Salad
This salad is a great make-ahead option for kitchen parties. The lemon, dill and sour cream add a gentle tartness to the dressing, which is then balanced by the sweetness of the lobster and corn.
Servings: 4 to 6 servings, more if serving as a side
Ingredients
- 1 pound fusilli or other small pasta
- ½ cup light sour cream
- ⅓ cup olive oil
- ⅓ cup freshly squeezed lemon juice
- 3 tablespoons mayonnaise
- 3 tablespoons finely chopped fresh dill
- 2 large garlic cloves minced
- 1 teaspoon ground black pepper
- ⅛ teaspoon mustard powder
- ⅛ teaspoon salt
- 2 cups cooked chopped lobster meat
- 1 cup corn kernels
- 1 cup diced tomato
- 1 small bunch green onion chopped (approximately ⅓ cup)
Instructions
- Mise en place - begin by getting organized. Read through the entire recipe before beginning. Measure out all of your ingredients.
- Cook pasta according to package instructions, then drain and run under cold water to stop the cooking process and cool the pasta. Place in a large bowl and set aside.
- Combine the sour cream, olive oil, lemon juice, mayonnaise, dill, garlic, pepper, mustard powder and salt in a small bowl and whisk to combine.
- Add the lobster, corn, tomato and onion to the pasta. Gently stir in the sour cream mixture until well combined.
- Refrigerate until ready to serve.
Notes
Recipe Credit to the lovely, and talented Movita Beaucoup
Thank you so much for guesting posting for me Rachael. xx