Lobster Caprese Pasta Salad with Pesto Drizzle


  • 200 g small shaped pasta (about ½ box)
  • 8 oz bocconcini, halved
  • 2 cups cherry tomatoes, halved
  • ½ cup fresh basil, finely chopped
  • 8 oz PEI lobster meat, cooked, shelled, chopped
  • ½ cup + 1 tbsp olive oil
  • ¼ cup balsamic vinegar
  • ¼ cup pesto, divided
  • 1 tbsp honey
  • 1 tbsp honey
  • ½ tsp salt
  • ½ tsp salt
  • Basil leaves for garnish


1. Bring a medium saucepan filled with water to a boil. Add pasta and cook according to package directions. Rinse, drain and let cool.
2. In a large bowl, combine cooled pasta, bocconcini, cherry tomatoes, basil and PEI lobster meat.
3. To make dressing, whisk together balsamic vinegar, 2 tbsp pesto, honey, mustard, salt and pepper. Slowly drizzle in ½ cup olive oil, whisking constantly. Add to pasta mixture and toss to coat.
4. To make pesto drizzle, mix 2 tbsp pesto with 1 tbsp olive oil. Drizzle over pasta salad when serving.
Garnish with basil and lobster claws.

*If not eating immediately, reserve basil until it’s time to eat.

Do You Know Lobster?

It takes 5 to 7 years for a lobster to grow to legal size or about one pound.

True – Reaching One Pound Takes 5 to 7 Years

To reach one pound of weight, it takes 5-7 years. The legal size for catching lobster is based on the physical size of the lobster, but legally sized lobsters are normally close to one pound. Lobsters that have not reached the legal size are returned to the water. This limit is vigorously enforced in Prince Edward Island, and is a key component of ensuring the lobster fishery is sustainable.