Pasta Salad with Lobster and Corn-Citrus Vinaigrette

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

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.