Lobster and Olive Pasta Salad

• 3/4 pound mixed fresh yellow and green fettuccine
• 1 jar (2 ounces drained weight) pimento-stuffed olives, chopped
• 1/2 cup Greek olives (calamata), drained and pitted
• 1 large clove garlic, minced
• 1/4 cup minced fresh parsley
• 1/2 cup homemade mayonnaise (made with part olive oil)
• 1/2 cup plain yogurt
• 3 tablespoons white wine vinegar
• 1 1/2 tablespoons good quality olive oil
• 1 pound cooked lobster meat, cut into bite-size pieces
• 1 ripe avocado

1. Cook fettuccine in boiling water about 30 seconds after water has returned to boil.
2. Combine olives, garlic, parsley, mayonnaise and yogurt.
3. Whisk vinegar with oil and combine with mayonnaise mixture.
4. Gently stir in lobster and add fettuccine to mixture.
5. Refrigerate until serving time.
6. Just before serving, cube avocado and mix in carefully.

olives, greek olives, clove garlic, fresh parsley, homemade mayonnaise, plain yogurt, white wine vinegar, olive oil, lobster, avocado

Taken from cooking.nytimes.com/recipes/2283 (may not work)