INGREDIENTS:
- 12-ounce package tri-color rotini pasta, cooked and drained
- 2/3 cup creamy Caesar dressing
- 1/2 teaspoon coarse, kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 3 roma tomatoes, diced
- 1 (6-ounce) can black olives, drained and chopped
- 1/4 cup finely diced red onion (or green onions)
- 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
- 1/2 to 1 cup toasted pine nuts (optional – or unsalted sunflower seeds, love it even without!)
- *Can add 1-2 c shredded chicken
- Cook the pasta in a large pot of boiling, salted water according to package directions. Drain and coat with the Caesar dressing while still warm.
- Add the rest of the ingredients, except for the pine nuts 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.
