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.
12ouncepackage tri-color rotini pastacooked and drained
1cupcreamy Caesar dressingI like Kens or Wishbone
1/2teaspooncoarsekosher salt
1/4teaspoonblack pepper
1teaspoongarlic powder
1/2tablespoonof dried basil
3roma tomatoesdiced
16-ounce can black olives, drained and sliced (I like the Pearls brand which has a version that comes all sliced)
1/4cupfinely diced red onion
¼cupof finely chopped red pepper
3/4cupshredded parmesan cheese
6-10fresh basil leavescut into strips or torn into pieces, plus more for garnish, if desired
1/4cupbasil pesto (Costco's Kirkland brand is my preferred)
1/2 to 1cuptoasted pine nutsoptional but adds a nice crunch
Instructions
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.
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.
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.