Lobster Pasta Salad with Cucumber and Dill

Mother nature treated us to some nice weather last week and I need a little taste of summer. I found this recipe in the March issue of Everyday Food and loved it with a few modifications!

Coarse salt and ground pepper

1/2 lb small shell pasta

8 oz imitation lobster meat (shrimp was called for in original recipe)

1/2 english cucumber, halved lengthwise and thinly sliced

1 Tbsp dried dill

2 Tbsp light mayonnaise

2 Tbsp olive oil

2 Tbsp fresh lemon juice

1 tsp dijon mustard

In a large pot of boiling salted water, cook pasta until al dente. Drain and rinse with cold water to stop the cooking process. Drain again.

Transfer pasta mixture to a bowl; toss with cucumber and dill. In another bowl, whisk together mayonnaise, oil, lemon juice and dijon; season with salt and pepper.

Add dressing to pasta mixture right before serving and toss to coat.

To store, refrigerate pasta mixture and dressing separately, up to 1 day.