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.
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.