Lobster Pasta Salad - cooking recipe

Ingredients

6 ounces orecchiette or 6 ounces shell pasta
2 cups cooked lobster meat, cut into bite-sized chunks
1 cup diced celery
1/2 cup thinly sliced green onion, including tender green tops
2 tablespoons chopped fresh tarragon (or 2 t. dried tarragon, crumbled)
Dressing
3/4 cup mayonnaise
salt
fresh ground black pepper
1 tablespoon tarragon vinegar

Preparation

Cook the pasta per package directions for al dente.
Drain in a colander and rinse briefly under cold running water; shake colander gently to drain; set aside.
To make the dressing: in a small bowl, whisk the mayonnaise, salt, and pepper together; whisk in the vinegar; set aside.
Place the drained pasta in a large bowl; add in the lobster, celery, green onions, and tarragon; toss gently to mix.
Pour the dressing over the mixture; toss gently but thoroughly to mix.
Cover and refrigerate at least 2 hours and up to 8 hours.
If you refrigerate the salad for 8 hours or more, you may want to add a small amount of mayonnaise as the pasta will absorb the dressing over a long period of time.
Serve chilled.