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.
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