February 3, 2010

Pesto Pasta Salad

1 12 oz. package rotini pasta, cooked and drained
3 roma tomatoes, diced
1 can black olives, sliced
1/4 cups red onion, finely diced
3/4 cup fresh Parmesan cheese
4 Tbsp. basil pesto (from the jar)
2/3 cup Caesar dressing (I use Cardini'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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