Pasta Salad with Lobster and Corn-Citrus Vinaigrette

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8 servings (serving size: 1 cup)
July 2001
RECIPE BY Cooking Light

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

Nutritional Information

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

How to Make It

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.

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