Sunday, March 29, 2009

Pesto Pasta Salad

I made this last week to go with our ribs and it made for a colorful, delicious side dish. The pesto makes it really unique, which I like, because sometimes I get so sick of the basic Italian pasta salads.

Pesto Pasta Salad

1 12 oz. package rotini pasta, cooked and drained
3 roma tomatoes, diced
1 can black olives, sliced
¼ cups red onion, finely diced
3/4 cup fresh Parmesan cheese
6 fresh basil leaves, cut into strips
4 Tbsp. basil pesto (from the jar)
2/3 cup creamy Caesar dressing (I use Gerrard’s)
2 tsp. sauté spice (equal parts black pepper, salt, and garlic powder)
1 cup toasted pine nuts

Cook pasta and coat with Caesar dressing while warm. Add the rest of the ingredients (minus the pine nuts) and toss. Top with toasted pine nuts. Chill in refrigerator for a few hours.
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