Prep Time:
Yield:Description
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.
Scale
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