Lobster and Olive Pasta Salad

Name: Lobster and Olive Pasta Salad
Total time: 10 min
Yield: 6 servings
Cuisine: italian
Ingredients: 3/4 pound mixed fresh yellow and green fettuccine; 1 jar (2 ounces drained weight) pimento-stuffed olives, chopped; 1/2 cup Greek olives (calamata), drained and pitted; 1 large clove garlic, minced; 1/4 cup minced fresh parsley; 1/2 cup homemade mayonnaise (made with part olive oil); 1/2 cup plain yogurt; 3 tablespoons white wine vinegar; 1 1/2 tablespoons good quality olive oil; 1 pound cooked lobster meat, cut into bite-size pieces; 1 ripe avocado

By Marian Burros

Total Time: 10 minutes
Rating: (0)
Comments: Read comments

Featured in: DE GUSTIBUS; THE LUXURY OF LOBSTER MAKES A SUMMER FEAST

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Ingredients

Yield:6 servings

¾pound mixed fresh yellow and green fettuccine
1jar (2 ounces drained weight) pimento-stuffed olives, chopped
½cup Greek olives (calamata), drained and pitted
1large clove garlic, minced
¼cup minced fresh parsley
½cup homemade mayonnaise (made with part olive oil)
½cup plain yogurt
3tablespoons white wine vinegar
1½tablespoons good quality olive oil
1pound cooked lobster meat, cut into bite-size pieces
1ripe avocado

Ingredient Substitution Guide

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Preparation

Step 1
Cook fettuccine in boiling water about 30 seconds after water has returned to boil.
Step 2
Combine olives, garlic, parsley, mayonnaise and yogurt. Whisk vinegar with oil and combine with mayonnaise mixture. Gently stir in lobster and add fettuccine to mixture. Refrigerate until serving time.
Step 3
Just before serving, cube avocado and mix in carefully.