Tri-color Pasta Salad with Pine Nuts

Alabama Extension, CC0, via Wikimedia Commons


  • 12-ounce package tri-color rotini pasta, cooked and drained
  • ⅔ cup creamy Caesar dressing
  • ½ teaspoon coarse kosher salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • 3 Roma tomatoes, diced
  • 6 oz. of Kalamata olives, drained and chopped
  • ¼ cup finely diced red onion
  • ¾ cup shredded Parmesan cheese
  • 6-10 fresh basil leaves, cut into strips or torn into pieces, plus more for garnish, if desired
  • ¼ cup basil pesto
  • ½ to 1 cup toasted pine nuts


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  1. 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.
  2. 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.
  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.

Servings: 8

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