Fresh herbs give this pasta salad a delicious flavor, making it a (new) favorite pasta salad perfect for summer gatherings. I have yet to include cooked fresh lobster meat, though my husband is hopeful for the day that I do. With or without, this is a flavorful side dish that will please crowds.
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Ingredients:
Kosher salt
Olive oil
1/2 pound small pasta shells, such as Ronzoni
Kernels from 4 ears of corn (about 3 cups)
6 scallions, white and green parts, thinly sliced
1 yellow or orange bell pepper, seeded and small-diced
1 pint cherry tomatoes, halved
1 pound cooked fresh lobster meat, medium-diced
3/4 cup good mayonnaise
1/2 cup sour cream
1/4 cup freshly squeezed lemon juice (2 lemons)
freshly ground pepper
3/4 cup (or less) minced fresh dill
Bring a large pot of water to a boil and add 1 tablespoon of salt and some olive oil. Add the pasta and cook it for 8 minutes, or until just al dente. Add the corn to the pasta and cook for another 2 minutes, until the corn is tender. Drain the pasta and corn together in a colander and pour them into a large mixing bowl. Add the scallions, diced pepper, tomatoes and lobster (if using), tossing gently to combine. Allow to cool slightly.
In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, 2 teaspoons salt and 1teaspoon pepper until smooth. Pour over the pasta and mix well to bind the ingredients. Stir in the dill and taste for seasonings. Cover with plastic wrap and chill, allowing the flavors to develop. Serve chilled or at room temperature.
Serves 8
***
Ingredients:
Kosher salt
Olive oil
1/2 pound small pasta shells, such as Ronzoni
Kernels from 4 ears of corn (about 3 cups)
6 scallions, white and green parts, thinly sliced
1 yellow or orange bell pepper, seeded and small-diced
1 pint cherry tomatoes, halved
1 pound cooked fresh lobster meat, medium-diced
3/4 cup good mayonnaise
1/2 cup sour cream
1/4 cup freshly squeezed lemon juice (2 lemons)
freshly ground pepper
3/4 cup (or less) minced fresh dill
Bring a large pot of water to a boil and add 1 tablespoon of salt and some olive oil. Add the pasta and cook it for 8 minutes, or until just al dente. Add the corn to the pasta and cook for another 2 minutes, until the corn is tender. Drain the pasta and corn together in a colander and pour them into a large mixing bowl. Add the scallions, diced pepper, tomatoes and lobster (if using), tossing gently to combine. Allow to cool slightly.
In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, 2 teaspoons salt and 1teaspoon pepper until smooth. Pour over the pasta and mix well to bind the ingredients. Stir in the dill and taste for seasonings. Cover with plastic wrap and chill, allowing the flavors to develop. Serve chilled or at room temperature.
Serves 8
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