Lobster and Olive Pasta Salad
- Total Time
- 10 minutes
- Rating
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Ingredients
- 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
Nutritional analysis per serving (6 servings)
520 calories; 27 grams fat; 4 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 11 grams polyunsaturated fat; 48 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 21 grams protein; 565 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes