Lobster Pasta Salad

• 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

1. Cook the pasta per package directions for al dente.
2. Drain in a colander and rinse briefly under cold running water; shake colander gently to drain; set aside.
3. To make the dressing: in a small bowl, whisk the mayonnaise, salt, and pepper together; whisk in the vinegar; set aside.
4. Place the drained pasta in a large bowl; add in the lobster, celery, green onions, and tarragon; toss gently to mix.
5. Pour the dressing over the mixture; toss gently but thoroughly to mix.
6. Cover and refrigerate at least 2 hours and up to 8 hours.
7. 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.
8. Serve chilled.

orecchiette, lobster, celery, green onion, tarragon, dressing, mayonnaise, salt, fresh ground black pepper, tarragon vinegar

Taken from www.food.com/recipe/lobster-pasta-salad-166710 (may not work)