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
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.
Made this tonight and it was outstanding. Flavorful, colorful, light and delicious. I used a whole grain penne pasta that I had on hand, frozen sweet corn and packaged Maine lobster from Whole Foods. The citrus vinaigrette would be nice on other salads too. Just a little sweet but not too much. Definitely a keeper.