Ultimate Creamy Lobster Pasta Salad
Ultimate Creamy Lobster Pasta Salad
Ingredients
For the Pasta Salad
- 2 cups elbow macaroni, uncooked
- 1 pound cooked lobster meat, cut into 1/2-inch pieces
- 1 English cucumber, thinly sliced
- 1/4 cup fresh dill, finely chopped
For the Creamy Herb Dressing
- 1 cup mayonnaise
- 1/2 lemon, juiced
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente, typically 7-9 minutes. Drain the macaroni thoroughly and rinse with cold water to stop the cooking process and cool it down quickly. Set aside to cool completely.
⏱️ 10 min
- 2
While the pasta cools, prepare the creamy herb dressing. In a medium bowl, combine the mayonnaise, fresh lemon juice, Dijon mustard, white wine vinegar, salt, black pepper, garlic powder, and onion powder. Whisk thoroughly until all ingredients are well combined and the mixture is smooth and creamy.
⏱️ 5 min
- 3
In a large mixing bowl, add the completely cooled macaroni. Add the cut cooked lobster meat, thinly sliced cucumber, and finely chopped fresh dill.
⏱️ 10 min
- 4
Pour the prepared creamy herb dressing over the macaroni, lobster, cucumber, and dill mixture. Gently fold all the ingredients together using a spatula or large spoon until everything is thoroughly coated with the dressing.
⏱️ 5 min
- 5
Cover the bowl with plastic wrap and refrigerate the pasta salad for at least 1 hour to allow the flavors to meld and the salad to chill thoroughly. For best results, chill for 2-3 hours.
⏱️ 60 min
- 6
Before serving, give the pasta salad another gentle stir. Taste and adjust seasonings (salt, pepper, or lemon juice) if needed. Serve cold.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Ultimate Creamy Lobster Pasta Salad
For the Pasta Salad
- 2 cups elbow macaroni, uncooked
- 1 pound cooked lobster meat, cut into 1/2-inch pieces
- 1 English cucumber, thinly sliced
- 1/4 cup fresh dill, finely chopped
For the Creamy Herb Dressing
- 1 cup mayonnaise
- 1/2 lemon, juiced
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente, typically 7-9 minutes. Drain the macaroni thoroughly and rinse with cold water to stop the cooking process and cool it down quickly. Set aside to cool completely.
⏱️ 10 min - 2
While the pasta cools, prepare the creamy herb dressing. In a medium bowl, combine the mayonnaise, fresh lemon juice, Dijon mustard, white wine vinegar, salt, black pepper, garlic powder, and onion powder. Whisk thoroughly until all ingredients are well combined and the mixture is smooth and creamy.
⏱️ 5 min - 3
In a large mixing bowl, add the completely cooled macaroni. Add the cut cooked lobster meat, thinly sliced cucumber, and finely chopped fresh dill.
⏱️ 10 min - 4
Pour the prepared creamy herb dressing over the macaroni, lobster, cucumber, and dill mixture. Gently fold all the ingredients together using a spatula or large spoon until everything is thoroughly coated with the dressing.
⏱️ 5 min - 5
Cover the bowl with plastic wrap and refrigerate the pasta salad for at least 1 hour to allow the flavors to meld and the salad to chill thoroughly. For best results, chill for 2-3 hours.
⏱️ 60 min - 6
Before serving, give the pasta salad another gentle stir. Taste and adjust seasonings (salt, pepper, or lemon juice) if needed. Serve cold.
⏱️ 5 min