If you haven’t noticed by now, I love salads. Not just the leafy green kind, but basically any dish consisting of sliced and diced foods, tossed together with a flavorful dressing. Egg salad, tuna salad, potato salad, chopped salad, taco salad….if it’s a salad, you can bet it’ll be on my plate.
However, sometimes these classic dishes can get a bit redundant. Case-in-point: pasta salad. There are generally two varieties I come across: pasta salad with Italian dressing, peperoni and cheese cubes, and macaroni salad featuring egg, celery, and (regrettably) Miracle Whip.
This Lobster Pasta Salad is my way of elevating pasta salad to something extra special. I even used the very beautiful campanelle pasta, which remind me of seashells with their cone shape and ruffled edge. A combo of sour cream, mayo, and lemon juice provide a delicate dressing that doesn’t compete with the other ingredients.
This dish can get expensive though, because, well, LOBSTER. So, plan accordingly. This recipe makes enough for a crowd, so if you are just preparing this for a small get-together or family meal you could half this recipe and still have plenty left over.
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A seaside spin on a classic, this Lobster Corn Pasta Salad is cool, creamy and brimming with the fresh summery flavors of lobster, corn, tomato, bell pepper, green onion and dill.
Ingredients
- 1/2 lb small pasta (I used campanelle pasta but any small shape will work)
- 4 ears of corn, kernels cut off and set aside for use
- 1 orange or yellow bell pepper, diced
- 1 pint cherry tomatoes, quartered
- 6 green onions, thinly sliced
- 1 lb fresh cooked lobster meat, cut into bite-sized pieces
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup freshly squeezed lemon juice
- 1 tsp salt
- freshly ground black pepper to taste
- 1/2 cup minced fresh dill
Instructions
- Bring a large pot of water to a boil. Add pasta along with 2 tablespoons of salt and cook for 8 to 10 minutes.
- Add the corn kernels and cook with pasta for 2 additional minutes or until the corn is tender. Drain and transfer to a large mixing bowl.
- Add bell pepper, tomatoes, green onion, and lobster meat and toss together to mix.
- In a small separate bowl mix together mayo, sour cream, lemon juice, salt and pepper. Then, in small amounts, add dressing into pasta salad mixture.*
- Sprinkle dill in and mix well.
- Cover and refrigerate for several hours before serving.
Notes
- (*) I am recommending you mix the dressing separately and add it in to the pasta in small amounts because everyone seems to prefer different ratios of dressing. If you think you’ll want a lighter salad, don’t pour all of the sauce in at once.
- (**) This recipe serves a crowd! If you will be serving this as a side dish for a smaller group of 8 or less you can easily half this recipe.
Keywords: lobster pasta salad
