Creamy Pasta Salad with Lobster and Peas
Recipe courtesy of Katy Long
1 pound pasta, cooked al dente (shells, orachietti, gemelli or butterflies make fun options)
1 ½ cups green peas (if frozen, toss in with the pasta for the last minute of cooking)
2 cups cooked lobster meat, cut into bite sized pieces (optional)
For the Dressing
1 cup mayonnaise
½ lemon, juiced
¾ cup grated parmesan cheese
2 garlic cloves, finely minced or grated on a micro planer
3 Tablespoons thinly sliced chives
Salt and pepper as needed
½ cup cream (or as needed to thin the consistency of the sauce)
In a large mixing bowl combine mayonnaise, lemon juice, parmesan cheese, garlic, chives and half of the cream. Mix well and season with freshly cracked pepper and salt to taste.
Top dressing mixture with cooked (and slightly cooled) pasta and peas. Adjust the consistency of the dressing with additional cream as needed.
Gently fold in lobster pieces (if you plan on using lobster) and set aside for 30 minutes to allow flavors to marry.
Serve chilled, top with fresh cracked pepper and a sprinkle of chives.
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