Weekends were made for fast and easy dishes to fill you up and get you out of the house. One of my favorite dishes are pasta salads. They main reason? I can toss it together on a Friday night (or early on a Saturday) and let it the flavors meld together in the fridge until we’re ready to devour it.
Pasta dishes are also great to make in larger quantities. This recipe will easily feed four, but if you are a household of two like ours then you’ll get Saturday and Sunday’s lunch out of the way in one go. My basic go to salad is based on one my mom used to make growing up. Rotini pasta, peas, chunks of chicken (canned tuna and baby shrimp were also a favorite), mayonnaise and seasoned with seasoned salt. Pretty basic and very yummy. However as with most of my childhood favorites I love so much, I am drawn to drive into the produce section and the pantry to add various odds and ends to really jazz up the dish.
This weekend, this Lobster Pasta Salad is the result. Packed with cucumber, red pepper, spring onions, peas and lobster its a treat! I went further with poppy seeds and sesame seeds in the mix as well. For the dressing I added several pantry finds to elevate the standard mayo. I think you’ll agree, every last add-on is so worth it!
1 Cucumber (de-seeded and cubed)
1/2 Red Pepper Diced
1/2 tsp Poppy Seeds
1 tsp Sesame Seeds
1/2 lb Rotini Pasta
1/4 lb Lobster Meat (cubed)
1/2 cup Frozen Peas
3 Spring Onions (sliced thin on angle)
1 tsp Course Ground Mustad
3 tbsp Mayonase
3 tbsp Olive Oil
1/4 tsp Salt
1/4 tsp Pepper
1 tsp Orange Blossom Honey
1 tsp Balsamic Vinegar
Bring a pot of water to boil and season with about a teaspoon of salt. Once boiling, cook the pasta according to package instructions. While the pasta is cooking, prepare the rest of the salad and the dressing. In a large bowl, combine the chopped cucumber, red pepper, lobster meat (you can substitute imitation crab if fresh lobster isn’t available or for a budget friendly version), spring onions, peas, poppy seeds, and sesame seeds. Cover and place in the fridge while the pasta cooks.
For the dressing, in a small bowl, whisk together all of the salad dressing ingredients until well incorporated. Add additional olive oil to loosen up the dressing if needed.
Once the pasta is cooked, stain and cool down with very cold running water. This will stop the cooking and get the pasta down to temperature quickly. Shake well removing any excess water. Remove large bowl from the fridge and add in the pasta and salad dressing. Toss to mix thoroughly and coat evenly. Either serve immediately or cover and place in the fridge for up to 2 days and eat as you wish.