Lobster Roll Pasta Salad
It’s time to kick back on the deck and enjoy the hot weather we’ve been waiting for and Christi from Bazaar Lazarr has made a fun pasta salad for your summer parties. Check it out!
Guys, I am so so excited to bring you an awesome summer recipe sponsored by Chickapea Pasta! Let’s start from the beginning shall we? I grew up in an Italian household where the motto was, “let the ingredients speak for themselves.” Simple was always better, and nothing made everyone happier than my favorite, a good bowl of pasta. Fast forward 20 years later, and I can’t touch my favorite food with a 10-foot poll (cue the virtual tears).
So when I found Chickapea pasta, I was extremely excited for two reasons: first and foremost…it was pasta, and second it’s only made with two ingredients. Not only is it gluten free, but it has 27 grams of protein and 13 grams of fiber. I thought to myself, “a pasta I don’t have to feel bad about eating? It must be too good to be true!”
As I boiled my first pot of water and patiently waited for my pasta to cook, I thought of everything this pasta could taste like. Then it was the moment of truth, a quick strain, the first bite, and…delicious! It tasted like pasta!
Ok, so now how to turn this delicious pasta into something totally spectacular for all of your summer BBQs, beach trips, and picnics? Well, with Lobster Roll Pasta Salad of course! It’s not only a delicious recipe (I had tasting friends lining up for this one), it’s actually a quick and easy recipe to make with minimal kitchen time. You can cook your lobster, or buy it pre-cooked from your local grocery store or fish monger. I definitely got my “fish guy” involved for this one. You can also substitute the lobster with shrimp or crab.
So I hope you enjoy this recipe as much as I enjoyed making it, and be sure to add Chickapea pasta to your shopping list this summer! Check out the recipe and video below!
- 1 Box Chickapea Penne Pasta
- 2 Tbsp . (30mL) Unsalted Butter, melted
- 2 Cooked Lobsters , meat cut into chunks *
- 1 Cup (240mL) Celery, chopped
- ½ Cup (120mL) Scallions, chopped
- ¼ Cup (60mL) Mayonnaise
- Juice of 1 Lemon
- Salt , Pepper, and Smoked Paprika to taste
- Chopped Chives for garnish
If you are cooking your lobster, do it before you begin the recipe and set aside to cool. Here is a simple recipe for steaming, but adjust your quantities for this recipe.
In a large pot, bring salted water to a boil
Cook Chickapea pasta per package instructions until al dente
Run under cool water and set aside
Melt your butter (you can do this in the microwave or on the stove) and set aside to cool a beat
Toss with pasta, and at this point I like to season with a bit of salt and pepper
Combine celery, scallions, and mayonnaise with pasta
Stir in lemon juice
Season again with salt, pepper, and smoked paprika to taste
Gently mix in lobster
Garnish with chives & season again if desired
Refrigerate covered until ready to serve
Connect with Christi on social media! Follow her on Instagram and Facebook for healthy-ish, paleo-ish, sometimes Whole30 recipes! You can also find more recipe inspiration on her website www.BazaarLazarr.com
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