Description

This pasta salad is not your ordinary pasta salad. It has lobster, a pasta of your choice, celery and green onion. It is dressed with a tarragon vinegar dressing with a little bit of mayo and is seasoned to taste.

Ingredients

• 6 oz. orecchiette, shell or elbow pasta
• 2 c. cooked lobster meat, cut into bite-sized chunks
• 1 c. diced celery
• 1⁄2 c. thinly sliced green onion, including tender green tops
• 2 T. chopped fresh tarragon or 2 t. dried, crumbled
• squeeze of fresh lemon juice
• Dressing:
• 3⁄4 c. mayonnaise
• salt, to taste
• freshly ground black pepper, to taste
• 1 T. tarragon vinegar
• lemon slices, for garnish

Steps

1. Cook pasta al dente per package directions.
2. Drain cooked pasta; rinse briefly under cold running water; shake colander gently to drain; set aside.
3. Dressing: