Caesar Pesto Pasta Salad

CAESAR PESTO PASTA SALAD

I don’t think there is anything better than a pasta salad with all the delicious mix-ins and covered in a creamy dressing.

Pesto and Caesar salad dressing create the creamy dressing for this pasta salad. The flavor that those two bring is so yummy and really makes this stand out from the rest. 

This ranch pasta salad is also a favorite with it’s homemade (easy!) ranch dressing. 

HOW TO MAKE CREAMY PESTO PASTA SALAD

Tri-Color Rotini Pasta – This is the sprial pasta that comes in three different colors. It has lots more flavor than regular rotini pasta so I always use it in this salad. Plus it just looks pretty! You can substitute any pasta for it but make sure it’s only the 12 oz that is called for in the recipe. 

Basil Pesto – I always just buy a jar of this at Costco or you can also find it in the pasta/spaghetti sauce aisle of the grocery store. I think it tastes great from a jar so I never take the time to make it myself. But you can certainly do that if you want.

Caesar Salad Dressing – Be sure and use one that you love! I find that the best tasting salad dressings are the refrigerated ones in the produce section at the store. But any bottle of Caesar dressing will work just fine. 

Salt & Garlic Powder

Chopped Tomatoes – I always take the seeds out of tomatoes when I use them in salad recipes. You can get some Roma tomatoes and cut those or use the small grape/cherry tomatoes and just cut them in half. 

Green Onions

Pine Nuts – You can toast these for a deeper, richer flavor. I never do but if you wan to it certainly would taste amazing. 

Chopped or Sliced Black Olives

Shredded Parmesan Cheese – I buy the bag of shredded Parmesan cheese or you can shred your own from a wedge. I have never tried using the grated Parmesan cheese in this recipe but I think it would be fine. It tends to be saltier so I would reduce the amount slightly if using. 

MY TIPS FOR THIS RECIPE

• If you can and want to, spend a few extra minutes and toast the pine nuts. I just put mine in a skillet pan over medium heat for several minutes. Stir often and keep a close eye on them so they don’t burn. I have also made this salad without toasting the pine nuts and it’s still delicious. So don’t worry if you choose not to toast the pine nuts. 
• Use a Caesar salad dressing that you LOVE. I always use Ken’s Steakhouse Creamy Caesar Salad Dressing or the refrigerated kind that you buy in the produce department. You can use regular, full-fat or the light variety. I have tried out both and I have to say that I prefer the taste of the regular, full-fat dressing. 
• Salt your pasta water so the noodles taste like something! 
• Put the salad in the fridge for 1-2 hours if you want to serve it cold (or if you just don’t need to serve it right away). Or you can serve the pasta salad right away. Either way is so delicious. The leftovers are fabulous too straight from the fridge!

TRY THESE OTHER PESTO RECIPES

• homemade basil pesto
• pesto marinated grilled chicken
• creamy chicken orzo pesto soup
• pesto cheese bombs
• baked pesto chicken

Caesar Pesto Pasta Salad

Caesar pesto pasta salad will be a hit at your next bbq, picnic, or dinner! Tender spiral pasta covered in a creamy Caesar pesto dressing, chopped tomatoes, olives, parmesan cheese, and pine nuts.

3.34 from 3 votes

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Course: Salad

Cuisine: American

Keyword: pasta salad, side dish

Prep Time: 20 minutes

refrigeration time: 1 hour

Total Time: 20 minutes

Servings: 12 side dish

Calories: 350kcal

Author: Jessica - Together as Family

Ingredients

• 1 box (12 oz) tri color rotini pasta
• 2/3 cup creamy caesar dressing
• 1/3 cup basil pesto
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 3 roma tomatoes, seeded and diced
• 1 can (3.8 oz) black olives, drained and chopped
• 1/3 cup thinly sliced green onion
• 3/4 cup shredded parmesan cheese
• 1/2 cup pine nuts

Instructions

• Cook pasta according to package directions. Do not forget to salt the pasta water. I use about 1 teaspoon when I salt pasta water. Drain pasta (DO NOT rinse).
• In a mixing bowl combine the caesar dressing, basil pesto, salt, and garlic powder. Stir together. Add the cooked, drained hot pasta into it and stir until all the noodles are coated well. 
• Add the remaining ingredients into the bowl and stir to combine everything together. 
• You can either serve this salad right away while it's still slightly warm or put it in the fridge for 1-2 hours before serving. If it seems dry after refrigerating, simply add a bit more Caesar dressing to your liking. 

Video

Notes

If you want to and have the time, try toasting the pine nuts before adding them into the salad. Toasting the pine nuts adds a whole new flavor and it's really good. I just put the pine nuts into small sauté pan and let it cook over medium heat for several minutes. Stirring often to make sure they don't burn. 

 

If you can't find the 3.8 oz black olive sized can at your grocery store you can get two of the small (2.25 oz) cans. All of the ingredients can be increased or decreased based on your liking.

 

I use the parmesan cheese that you buy pre shredded in the bags. You could also shred your own from a wedge. I would suggest not using the finely grated parmesan cheese that you get in the can. You know the cheaper dried parmesan cheese.

 

Also, make sure and use a Caesar dressing that you love because that flavor really shines through. I love using Ken's Steakhouse Caesar dressing. 

 

 

 

Nutrition

Calories: 350kcal | Carbohydrates: 32g | Protein: 9g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 10mg | Sodium: 880mg | Potassium: 185mg | Fiber: 3g | Sugar: 2g | Vitamin A: 477IU | Vitamin C: 3mg | Calcium: 121mg | Iron: 1mg