so pretty...and perfect for a warm, humid evening.
1 12 ounce package of Pasta Rotini, tri colored, cooked and drained
3 Roma tomatoes, diced
1 can black olives sliced
1/4 cups red onion finely diced
3/4 cups Parmesan cheese
6 fresh basil leaves, cut into strips
4 tablespoons basil pesto
2/3 cup creamy Caesar (But I often use LaRosa's Creamy Garlic Ranch that we get at our Kroger)
2 teaspoons saute spice (equal parts black pepper, salt (I use sea salt) and garlic powder)
1/2 to one cup toasted pine nuts
Cook pasta and coat with the dressing while it is still warm. Add the rest of the ingredients (minus the pine nuts) and toss. Top with toasted pine nuts. The pine nuts give it that wonderful crunch!
You can make the basil pesto in your food processor. Pulse 2 cups fresh basil leaves until coarsely chopped, add 1/3 cup extra virgin olive oil until the mixture is smooth. Season with salt and pepper and add some freshly grated Pecorino cheese. We also take halved cherry tomatoes and skewer them with balls of mozzarella (I have also had it with goat cheese) and dip the in the pesto. Yummy!
Goes well with any grilled meat too. We are grilling chicken tonight...I better get busy!
Love and Hugs,