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Pasta Salad with Lobster and Corn-Citrus Vinaigrette

Yield 8 servings (serving size: 1 cup)

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

Nutrition 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

How to Make It

  1. 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.