Lobster Caprese Pasta Salad with Pesto Drizzle

Ingredients:

• 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

Directions:

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.