Lobster and Olive Pasta Salad
Published August 2, 1985
- Total Time
- 10 minutes
- Rating
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Ingredients
¾ pound mixed fresh yellow and green fettuccine
1 jar (2 ounces drained weight) pimento-stuffed olives, chopped
½ cup Greek olives (calamata), drained and pitted
1 large clove garlic, minced
¼ cup minced fresh parsley
½ cup homemade mayonnaise (made with part olive oil)
½ cup plain yogurt
3 tablespoons white wine vinegar
1 ½ tablespoons good quality olive oil
1 pound cooked lobster meat, cut into bite-size pieces
1 ripe avocado
Nutritional analysis per serving (6 servings)
48 grams carbs; 106 milligrams cholesterol; 520 calories; 11 grams monosaturated fat; 11 grams polyunsaturated fat; 4 grams saturated fat; 27 grams fat; 4 grams fiber; 565 milligrams sodium; 21 grams protein; 3 grams sugar
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