Pasta Salad with Lobster and Corn-Citrus Vinaigrette

Name: Pasta Salad with Lobster and Corn-Citrus Vinaigrette
Yield: 8 servings (serving size: 1 cup)
Ingredients: 4 cups cooked farfalle (about 3 uncooked bow tie pasta) or other short pasta; 3 cups coarsely chopped cooked lobster meat; 2 cups fresh corn kernels (about 4 ears); ½ cup chopped bottled roasted red bell peppers; ½ cup chopped green onions; 2 tablespoons chopped fresh mint; 2 teaspoons grated orange rind; ½ cup fresh orange juice; 3 tablespoons olive oil; ¾ teaspoon salt; ¼ teaspoon black pepper

1 Rating
1 Review

Recipe by Cooking Light July 2001

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Recipe Summary

Yield:

8 servings (serving size: 1 cup)

Nutrition Info

Directions

Step 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.

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Nutrition Facts

Per Serving:

238 calories; calories from fat 24%; fat 6.3g; saturated fat 0.9g; mono fat 4g; poly fat 0.9g; protein 18.4g; carbohydrates 27g; fiber 2.2g; cholesterol 51mg; iron 1.6mg; sodium 547mg; calcium 54mg.

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marybeth123

04/13/2013

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.

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Pasta Salad with Lobster and Corn-Citrus Vinaigrette

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Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (1)

All Reviews for Pasta Salad with Lobster and Corn-Citrus Vinaigrette

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Pasta Salad with Lobster and Corn-Citrus Vinaigrette

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (1)

All Reviews for Pasta Salad with Lobster and Corn-Citrus Vinaigrette