INGREDIENTS

SALAD

• 1 lb cooked pasta (farfalle, cavatappi, or penne)
• 3 stalks celery, chopped (about 1 cup)
• 1 medium red onion, finely diced (about 1 cup)
• 2 pints cherry tomatoes, halved
• 1 lb bacon, cooked until crispy then chopped
• 3 cups chopped green leaf lettuce or arugula
• 8 oz lobster meat, cooked and chopped

CREAMY LEMON HERB DRESSING

• 1 cup mayonnaise
• Juice and zest of 1 lemon
• 4 garlic cloves, grated
• 1/4 cup packed chopped fresh herbs (parsley, tarragon, basil, or a mix!)

DIRECTIONS

1. In a large bowl, combine the cooked and cooled pasta, celery, onion, tomatoes and bacon
2. Make the dressing: in a small bowl, combine the mayonnaise, lemon juice and zest, garlic and herbs. Mix and season to taste (if it's too thick, add 1 T of water at a time to thin it to desired consistency)
3. Add the dressing to the pasta salad, stir to combine thoroughly (make-ahead tip: pasta salad made until this step can be stored in the fridge for several hours or overnight)
4. Right before serving, add lettuce (or arugula, if using)
5. Plate the salad, and top each serving with fresh lobster meat

Pair with Liquid Light Chardonnay and enjoy!