Sunday, September 25, 2016

Tri-Colored Pasta Salad

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
1/4 cup basil pesto
1/2 to 1 cup sunflower seeds
  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 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. 

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