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Lobster Roll Pasta Salad

5 from 15 votes

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

Prep Time: 10

Cook Time: 15

Total Time: 25

Yield: 5 servings

Course: Dinner, Lunch, Pasta Salad, Side Dish

Cuisine: American

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

Prep all the ingredients, if your lobster is raw, steam it until just cooked.
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.
Drain and run under cold water.
Remove cooked lobster from shell and chop into large chunks, about 1 inch. Toss with the remaining ingredients and serve chilled. Makes 10 cups

Video

Notes

10 servings as a side dish (1 cup)

Amount Per Serving:
Calories: 141 calories
Total Fat: 2.5g
Saturated Fat: 0.5g
Cholesterol: 68.5mg
Sodium: 383 mg
Carbohydrates: 17.0g
Fiber: 1.0g
Sugar: 1.0g

Protein: 11.5g

Nutrition

Serving: 2cups, Calories: 282kcal, Carbohydrates: 34g, Protein: 23.5g, Fat: 5.5g, Saturated Fat: 0.5g, Cholesterol: 137mg, Sodium: 766mg, Fiber: 2g, Sugar: 1.5g

- WW Points: 6

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