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Mediterranean Pasta Salad

Mediterranean Pasta Salad

Tri-color rotini coated in a delicious pesto, creamy Caesar dressing with thinly sliced olives, tomatoes, red onion and basil. A family favorite at family cookouts, camping trips and potlucks.
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Prep Time 20 minutes
Cook Time 12 minutes
Servings: 6 people
Course: Side Dish
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 12 ounce package tri-color rotini pasta cooked and drained
  • 1 cup creamy Caesar dressing I like Kens or Wishbone
  • 1/2 teaspoon coarse kosher salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 tablespoon of dried basil
  • 3 roma tomatoes diced
  • 1 6-ounce can black olives, drained and sliced (I like the Pearls brand which has a version that comes all sliced)
  • 1/4 cup finely diced red onion
  • ¼ cup of finely chopped red pepper
  • 3/4 cup shredded parmesan cheese
  • 6-10 fresh basil leaves cut into strips or torn into pieces, plus more for garnish, if desired
  • 1/4 cup basil pesto (Costco's Kirkland brand is my preferred)
  • 1/2 to 1 cup toasted pine nuts optional but adds a nice crunch

Equipment

  • colander
  • sauce pan

Method
 

  1. Cook the pasta in a large pot of boiling, salted water according to package directions. Drain and coat with the creamy Caesar dressing while still warm.
  2. Add the rest of the ingredients, except for the pine nuts if you are using them and extra basil. Toss well to combine. Add additional salt and pepper to taste, if needed.
  3. Refrigerate until ready to serve (4-8 hours). If the pasta salad seems dry after refrigerating, add a little more Caesar dressing and stir to combine. Before serving, top with pine nuts and fresh basil, if desired.