Tri-Color Pasta Salad

This pasta recipe, Tri-Color Pasta Salad, leans on package tri-color rotini pasta, to 1 cup creamy Caesar salad dressing and coarse kosher salt. It makes 8 Servings and takes about 34 minutes.

• Yield 8 Servings
• Ready in 34 minutes
• Prep 20 minutes
• Cook 14 minutes

Ingredients

• 12-ounce package tri-color rotini pasta
• 2/3 to 1 cup creamy Caesar salad 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 sliced
• 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

Instructions

1. Cook the pasta in a large pot of boiling, lightly salted water until al dente, according to package directions. Drain the pasta and transfer to a bowl.
2. Add the dressing and toss to evenly coat the warm pasta.
3. Add the remaining ingredients to the pasta, except for the pine nuts and extra basil. Toss to combine. Add additional salt and pepper to taste, if needed.
4. Serve immediately or refrigerate until ready to serve (up to 4 hours). If the pasta salad seems dry after refrigerating, add a little more Caesar dressing and stir to combine.
5. Before serving, top with pine nuts and fresh basil.

Dress it just before it goes to the table so the leaves stay crisp.