Lobster Roll Pasta Salad

This Lobster Roll Pasta Salad brings the luxurious flavors of a classic New England lobster roll into a light, refreshing pasta salad that’s perfect for summer gatherings, picnics, or an elegant lunch. Made with tender chunks of sweet lobster, crunchy celery, fresh chives, and a creamy Greek yogurt-mayo dressing, it’s both indulgent and balanced. Plus, it comes together in just 25 minutes!

Why You’ll Love This Recipe

• Fast & Easy – Ready in under 30 minutes with minimal prep.
• Lighter Option – Made with Greek yogurt for a healthier twist.
• Perfect for Summer – Best served chilled and travels well.
• Flexible – Substitute with crab, shrimp, or even grilled chicken.

Ingredients

• 8 oz cavatappi pasta (or fusilli, macaroni, or bow ties)
• 16 oz cooked lobster meat
  (from 4 whole lobsters or 4 large lobster tails)
• ½ cup celery, finely chopped (include some leaves for flavor)
• ¼ cup red onion, finely chopped
• ¼ cup fresh chives, chopped
• ⅓ cup light mayonnaise
• ¼ cup plain 0% Greek yogurt
• ½ tsp celery salt
• ¼ tsp kosher salt (plus more for pasta water)

Instructions

1. Cook the Pasta:
   Bring a large pot of salted water to a boil. Add the pasta and cook until tender, about 1–2 minutes longer than al dente (for a softer texture suited to cold salads). Drain and rinse under cold water to cool completely. Set aside.
2. Prep the Lobster:
   If using whole lobsters or tails, steam them until just cooked through. Once cool enough to handle, remove the meat and chop it into bite-sized chunks (about 1-inch pieces).
3. Make the Dressing:
   In a large mixing bowl, whisk together the mayonnaise, Greek yogurt, celery salt, and kosher salt until smooth.
4. Assemble the Salad:
   Add the cooked pasta, chopped lobster, celery, red onion, and chives to the bowl. Gently toss everything together until evenly coated in the dressing.
5. Chill and Serve:
   Refrigerate for at least 30 minutes before serving to let the flavors meld. Serve cold and garnish with additional chives if desired.

Recipe Tips

• Lobster Substitute: Not able to get lobster? Use crab meat, cooked shrimp, or even imitation crab in a pinch.
• Make-Ahead Friendly: Prepare up to 24 hours in advance. Just stir before serving and adjust seasoning if needed.
• Serving Suggestions: Serve on a bed of crisp romaine, with sliced avocado, or inside lettuce cups for a low-carb option.

Nutritional Info

Per Serving (2 cups):
Calories: 282 | Protein: 23.5g | Carbohydrates: 34g | Fat: 5.5g | Fiber: 2g | Sugar: 1.5g | Cholesterol: 137mg | Sodium: 766mg

Yield: 5 servings (each serving ~2 cups).
Or 10 servings as a side dish (1 cup each).

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Not recommended for freezing.