Pasta Salad with Lobster and Corn-Citrus Vinaigrette

recipe
5

Outstanding

Yield:

8 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 238
Caloriesfromfat 24 %
Fat 6.3 g
Satfat 0.9 g
Monofat 4 g
Polyfat 0.9 g
Protein 18.4 g
Carbohydrate 27 g
Fiber 2.2 g
Cholesterol 51 mg
Iron 1.6 mg
Sodium 547 mg
Calcium 54 mg

Ingredients

4 cups cooked farfalle (about 3 cups uncooked bow tie pasta) or other short pasta
3 cups coarsely chopped cooked lobster meat
2 cups fresh corn kernels (about 4 ears)
1/2 cup chopped bottled roasted red bell peppers
1/2 cup chopped green onions
2 tablespoons chopped fresh mint
2 teaspoons grated orange rind
1/2 cup fresh orange juice
3 tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoon black pepper

Preparation

Combine the first 6 ingredients in a large bowl. Combine the orange rind and the remaining ingredients in a small bowl, stirring well with a whisk. Pour the juice mixture over the lobster mixture, and toss well. Cover and chill.

Note:

July 2001
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