Creamy Lobster Pasta Salad

I’ll never forget the first time I tossed tender chunks of lobster with cavatappi pasta and a tangy mayo-Greek yogurt dressing—it was love at first bite! This lobster pasta salad has become my go-to for summer gatherings and special occasions, combining sweet lobster meat with fresh chives and a bright hit of lemon that makes every forkful feel like a celebration.

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Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1150-1300
• Protein: 90-105 g
• Fat: 25-32 g
• Carbohydrates: 150-170 g

Ingredients

For the pasta base:

• 8 oz cavatappi pasta
• 18 oz lobster (cooked and cut into 1-inch chunks)

For the dressing:

• 1/2 cup celery (finely diced into 1/4-inch pieces)
• 1/2 cup mayonnaise
• 1/3 cup Greek yogurt
• 1/4 cup chives (freshly chopped)
• 1/4 cup red onion (finely minced)
• 1/2 tsp celery salt
• 1/8 tsp salt
• 1/4 tsp freshly cracked black pepper
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon lemon zest

Step 1: Prepare the Mise en Place

• 1/2 cup celery, finely diced
• 1/4 cup red onion, finely minced
• 1/2 teaspoon lemon zest
• 1/4 cup chives, freshly chopped
• 1/2 cup mayonnaise
• 1/3 cup Greek yogurt

Finely dice the celery into 1/4-inch pieces, mince the red onion, and zest the lemon, setting each aside in separate bowls.

Chop the fresh chives and measure out the mayonnaise and Greek yogurt.

This advance prep ensures you're ready to move quickly once the pasta is cooked, preventing the salad from becoming warm or mushy while you're still chopping.

Step 2: Cook the Pasta Until Tender

• 8 oz cavatappi pasta

Bring a large pot of salted water to a rolling boil, then add the cavatappi pasta.

Cook for 1-2 minutes past al dente—this slightly softer texture works better for a cold pasta salad as it absorbs the creamy dressing more readily.

Stir occasionally to prevent sticking.

Step 3: Cool the Pasta Quickly

• cooked pasta from Step 2

Drain the pasta in a colander, then rinse thoroughly with cold water while tossing gently to remove starch and stop the cooking process.

This ensures the pasta remains tender but not mushy and prevents it from sticking together.

Transfer the cooled pasta to a large mixing bowl.

Step 4: Build the Creamy Dressing

• 1/2 cup mayonnaise
• 1/3 cup Greek yogurt
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon lemon zest
• 1/2 tsp celery salt
• 1/8 tsp salt
• 1/4 tsp freshly cracked black pepper

In a small bowl, whisk together the mayonnaise and Greek yogurt until smooth and combined.

Add the lemon juice, lemon zest, celery salt, salt, and black pepper, stirring to combine.

The Greek yogurt lightens the richness of the mayo while adding tang—I find this balance keeps the salad from feeling heavy.

Taste and adjust seasonings as needed.

Step 5: Combine and Finish

• 18 oz lobster, cooked and cut into 1-inch chunks
• cooked pasta from Step 3
• creamy dressing from Step 4
• 1/2 cup celery, finely diced
• 1/4 cup red onion, finely minced
• 1/4 cup chives, freshly chopped

Cut the cooked lobster into 1-inch chunks and add them to the cooled pasta.

Pour the creamy dressing over the pasta and lobster, then add the prepared celery, red onion, and chives.

Fold gently but thoroughly to distribute the ingredients evenly, taking care not to break apart the delicate lobster meat.

I recommend folding gently with a rubber spatula rather than stirring vigorously to keep the lobster chunks intact.

Step 6: Chill and Serve

Transfer the lobster pasta salad to a serving dish or individual bowls and refrigerate for at least 30 minutes before serving to allow the flavors to meld and the salad to reach an ideal cold temperature.

The cold temperature also helps the dressing cling better to the pasta.

Creamy Lobster Pasta Salad

Delicious Creamy Lobster Pasta Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings 10 servings

Calories 1225 kcal

Ingredients

  

For the pasta base:

• 8 oz cavatappi pasta
• 18 oz lobster (cooked and cut into 1-inch chunks)

For the dressing:

• 1/2 cup celery (finely diced into 1/4-inch pieces)
• 1/2 cup mayonnaise
• 1/3 cup Greek yogurt
• 1/4 cup chives (freshly chopped)
• 1/4 cup red onion (finely minced)
• 1/2 tsp celery salt
• 1/8 tsp salt
• 1/4 tsp freshly cracked black pepper
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon lemon zest

Instructions

 

• Finely dice the celery into 1/4-inch pieces, mince the red onion, and zest the lemon, setting each aside in separate bowls. Chop the fresh chives and measure out the mayonnaise and Greek yogurt. This advance prep ensures you're ready to move quickly once the pasta is cooked, preventing the salad from becoming warm or mushy while you're still chopping.
• Bring a large pot of salted water to a rolling boil, then add the cavatappi pasta. Cook for 1-2 minutes past al dente—this slightly softer texture works better for a cold pasta salad as it absorbs the creamy dressing more readily. Stir occasionally to prevent sticking.
• Drain the pasta in a colander, then rinse thoroughly with cold water while tossing gently to remove starch and stop the cooking process. This ensures the pasta remains tender but not mushy and prevents it from sticking together. Transfer the cooled pasta to a large mixing bowl.
• In a small bowl, whisk together the mayonnaise and Greek yogurt until smooth and combined. Add the lemon juice, lemon zest, celery salt, salt, and black pepper, stirring to combine. The Greek yogurt lightens the richness of the mayo while adding tang—I find this balance keeps the salad from feeling heavy. Taste and adjust seasonings as needed.
• Cut the cooked lobster into 1-inch chunks and add them to the cooled pasta. Pour the creamy dressing over the pasta and lobster, then add the prepared celery, red onion, and chives. Fold gently but thoroughly to distribute the ingredients evenly, taking care not to break apart the delicate lobster meat. I recommend folding gently with a rubber spatula rather than stirring vigorously to keep the lobster chunks intact.
• Transfer the lobster pasta salad to a serving dish or individual bowls and refrigerate for at least 30 minutes before serving to allow the flavors to meld and the salad to reach an ideal cold temperature. The cold temperature also helps the dressing cling better to the pasta.