Tri-Color Pasta Salad {My Favorite Pasta Salad}
Simple to prepare, this tri-color pasta salad is the best ever! The creamy dressing, with a hint of pesto, is so flavorful and delicious!
Of all the pasta salads I’ve loved in my life (hint: I’ve loved a lot), this tri-color pasta salad is at the tippy tippy top of the ones I can’t live without.
I’ve been making it for years, after my Aunt Marilyn passed it on to me over years and years ago, and it is still a huge family favorite.
In fact, I can easily say this pasta salad has appeared at more potlucks, BBQ’s, easy Friday night dinners, and family gatherings than I can even count.
It is a little bit classic, a little bit unique, and a lot yummy.
If you’ve made it, you know the fresh basil and little kick of pesto take it from average to extraordinary. And don’t even get me started on the pine nuts.
They are everything. (But don’t worry, I’ve offered a substitution in the notes of the recipe if you are allergic or opposed to paying an arm or a leg for them.)
I am also a little proud of myself for not spending the entirety of the post just on the looks of this pasta salad (I didn’t want to appear shallow).
It is pretty, no doubt about it, and we all know looks definitely get you part of the way there in terms of rock star points.
But the real clincher is how wonderfully delicious it is. And the fact that it comes together quickly and painlessly is simply just another pasta salad bonus.
I don’t know about you but I kind of like pasta salad bonuses.
If you’re looking for the perfect pasta salad for your Labor Day shenanigans, this is the one.
I guarantee this tried-and-true tri-color pasta salad recipe will be the hit wherever you take it (even if you just stick around home and dig right into the bowl with a fork).
Have you perused my list of Best Recipes yet? A recipe has to be pretty darn amazing to make the cut.
Think of the Best Recipes section as a a one-stop guide to the best of the best recipes so you don’t have to spend hours searching for the perfect “insert recipe you want here.”
This salad easily makes it onto the Best Side Dishes list. Easily.
FAQs for Tri-Color Pasta Salad
I like Breanne’s or Newman’s Own.
If you make it the day before, I would reserve some dressing or have extra to mix before serving as it tends to be a bit dry on the 2nd day.
Tri-Color Pasta Salad
Ingredients
- 12-ounce package tri-color rotini pasta, cooked and drained
- ⅔ cup creamy Caesar dressing
- ½ teaspoon coarse kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- 3 roma tomatoes, diced
- 1 (6-ounce) can black olives, drained and chopped
- ¼ cup finely diced red onion, or green onions
- ¾ cup shredded parmesan cheese
- 6-10 fresh basil leaves, cut into strips or torn into pieces, plus more for garnish, if desired
- ¼ cup basil pesto
- ½ to 1 cup toasted pine nuts, optional – see note for substitutions
Instructions
- 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.
- Add the rest of the ingredients, except for the pine nuts and extra basil. Toss well to combine. Add additional salt and pepper to taste, if needed.
- 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. Before serving, top with pine nuts and fresh basil, if desired.
Notes
Recommended Products
Recipe Source: from my Aunt Marilyn
152 Comments on “Tri-Color Pasta Salad {My Favorite Pasta Salad}”
This has become my “go to ” salad! Funeral luncheons, BBQ’s…..anywhere!
LOVE IT!
what is the serving size
About 1/8 of the recipe – I haven’t calculated it in cups.
This is wonderful! We’ve made it a couple times and it’s been a big hit. We added chickpeas to bulk it up and used sunflower seeds and it was delicious and so easy to make! Thanks for a great recipe.
Quick question I’m making a double recipe of this for a bridal shower. I’ll need to make it the night before for timing and set up in the morning. If I make it Friday later evening and need to serve on Saturday at 1 how should I do the dressing? I get so nervous about this stuff and dressings l scare me lol thanks! Rhonda
Hi Rhonda, if making it ahead of time, leave off the Parmesan cheese and pine nuts and just make as directed. Then the next day before serving, stir in the Parmesan cheese, pine nuts and a bit more dressing to loosen it up.
This was delicious. We recently had a heat wave in California and I wanted to make something cool that didn’t need lots of kitchen time. This recipe was perfect. I made it according to the recipe except I substituted Kalamata olives for the black olives and I added some cooked chicken. The family loved it. This one is a keeper.
Looks like a wonderful salad! If I would like to make it for 40-50 people, how would I adjust the recipe? Many Thanks!
I would 5X the recipe to feed that amount. Good luck!
Awesome salad, was looking for something different to take to a Mother Day lunch and came across this recipe and what a winner it was. The grand-kids loved it and there were no left overs. Will certainly make again and pass the recipe on to friends and family members.
Your salad looks and sounds delicious! I’m planning to make it this weekend but I can’t seem to find Briannas Creamy Caesar dressing. Do you think the Briannas Asiago Caesar dressing will work?
That sounds delicious!
Excellent
Super yummy salad. I have made it several times. I now have to double it because my husband and sons fight over it!
Very Good. Will be making this again. If anyone is wondering the pine nuts make this salad addictive, worth the cost (IMO)
This is the best and only pasta salad I will ever make! The dressing is perfect for me as I don’t care for strong vinegar dressings. Everyone I’ve made it for loves it!
Best recipe ever!! I sampled all along the way and this recipe tasted great at each stage, love it!
I used marzetti creamy ceasar (low cal, simply 60), very light in flavor but adding the pesto was perfect!
Even bought a basil plant out of this recipe – only $1 more than the “fresh” in container!
Thanks for the recipe. It came out excellent. I also added diced ham.
Usually I don’t even like pasta salad. It’s one of those things that someone brings to a potluck and I never taste it because I’m always disappointed. Somehow this pasta salad recipe is different for me. It taste really good and it’s the only one I ever make now.
And sweet onions
I also use tri colored pasta with my homemade recipe. I like using Swiss, American, and sharp cheddar cheese. The eats are pepperoni, cooked ham luchmeat sliced @1/4 in. And then sliced i to small cubes.OAlso use tri colored peppers and sliced grape tomatoes,and celery seed.I use Wishbone Italian Robust Dressing. The trick is knowing how much dressing to use. Let sit in fridge over nite and the pasta will absorb the dressing at this point you will know if you need more. I normally use 2 16 oz bottles, but I make enough to fill the old green Tupperware celery container.r
So you Actually did Not make this salad.
Hahahaha!
OMG i loved this salad
Oh my! I can see why this is your favorite pasta salad. I couldn’t eat enough of it and my guests loved it. I will be making it many more times! Thanks!
Great flavor! My new favorite pasta salad!
Oh my gosh, the flavors are incredibly good. And it’s fairly simple to make.
I made it and it was fantastic!
I am making this for a camping trip but it won’t be eaten until night two. Would it be best to prep all the ingredients beforehand and then mix them all together when we are ready to eat it?
Yes, I think that’s what I’d do – otherwise, reserve some dressing or bring extra to mix before serving as it tends to be a bit dry on the 2nd day (if premixed).
Absolutely delicious! The whole family loved it. Making it again!
So Yumm!! Have made this several times and love love love it! I use cherry tomatoes cut in half but other than that I wouldn’t change a single thing! Thanks Mel!
What brand of pesto do you recommend? Thanks!
I like the refrigerated pesto from Costco (Kirkland brand).
Hi Mel
I made your salad just like you did and it was amazingly good.
I was wondering if you can tell me how many calories are in this salad made just like your recipe including the pine nuts.
I would really appreciated.
Thank you
Odie
I don’t have the nutritional info – sorry!
Does anyone know how many calories? The exact way as Mel’s, including the pine nuts. Thanks Mel for sharing.
I bought Basil Pesto small jar from Prego.
Put the recipe in a calorie counter. Lots of free ones online.
Sooo good!
My new favorite pasta salad!
My very favorite pasta salad! So good and always gets rave reviews from guests!
What brand of “creamy Ceasar dressing” do you recommend?
I like Breanne’s or Newman’s Own.
Mel, This salad is wonderful! I made it exactly as you wrote it. We are not pasta salad eaters, but we will make this one again and again. Incidently, I Found Organic Pine Nuts @ Sam’s Club (Member’s Mark brand) – 3 lb (3 Cups), for less than $14.00.
Thank you for another “Tried and True” recipe!
This is by far the best pasta salad I have every had! Everyone loved it!
Thank you!
I have made the recipe several times, and it is great. Since I like to tweak virtually every recipe I make, I substituted green stuffed-pimento olives for the black ones, and used sliced cherry tomatoes since they were growing in my garden. I skipped adding pine nuts, since I reached into a bag of pine nuts while watching t.v., and bit down on a piece of metal that was in the bag, which split one of my molars in half, costing me hundreds of dollars to save the tooth. I haven’t eaten another pine nut in 14 years.
How far in advance can you make this salad? Looks yummy!
Probably 8-12 hours (you may want to add more dressing right before serving if making ahead of time so it isn’t dry, and add the pine nuts right before serving).
Delish!!!
Thank you for sharing❤️
I will only have a couple hours to chill this, will it still be good? Thanks!
Sure, it should be fine.
I have been making this pasta salad for quit awhile now, so I thought I would comment. IT IS THE BEST!!! No question! Thank you for a wonderful GO TO pasta salad!
Thanks, Krista! 🙂
I am so glad I found his recipe in my long search for the perfect pasta salad! I have tried so many recipes that are just”ho hum”. THIS ONE is now going to be my go to anytime I am craving pasta salad. I just made it for a 4th of July party. I doubled the recipe so I could reserve some for home too. I love the fresh basil, pesto and the pine nuts, these ingredients are a must! ……it wouldn’t be as awesome as it is without them!!!
Thank you so much for this recipe!
Thanks, Kim – this is such a huge favorite of ours, too. Glad you loved it!
This is now also my favorite pasta salad. Thanks for a delicious recipe! I was brave and made this for company one night with the pretzel rolls (made into Reubens) and got rave reviews on both! Love your website!!!
Yum!
I am IN LOVE with this recipe. I make it almost weekly. THANK YOU!!
Mel, I am thinking of making this for a graduation and would love to have it prepared the night before. Have you tried making this ahead of time. If so, does the flavor improve or is it better fresh?
Yes, I have prepared the night before. It works pretty well…but I find the salad is a little dry the next day so I pour on a little extra dressing and mix it up and that seems to work well.
This pasta salad is delicious but I have to say mine was not creamy! I followed it to a “T”
and used “Newmans Own”. I wonder if I did something wrong or is it supposed to be that way. Right before serving I did add more dressing but it just absorbed into the pasta very quickly and there was a lot of oil collected in the bottom of my dish. But we loved it!
Hey, Melanie! I made this this week for a lunch at the church…so good! Thank you!
Hi Mel, I’m new to your blog and happily bought your recent e-cookbook. The recipe on the cover (cashew chicken) was fabulous- as was this pasta salad I made last night! I followed the recipe to a “t”, and highly recommend everyone do! Yes, the basil and pesto are important, people. The pine nuts take it to the next level. I love a little meat in my pasta salad, so I thinly sliced a little calbrese salami (just a little) and added it as well. It’s a winner and in my rotation now- thank you so much!!!
So happy to hear that, Kristen! Thank you!
I am going to make this for tailgating at a baseball game on Labor Day. I’m definitely going to use the sunflower seeds and I have an abundance of tomatoes and basil in the garden. My question is what variety of basil do you suggest. I have two types of lemon basil, the typical genovese and a sweet basil. When I make pesto I usually use a mixture of all of them with a bunch of parsley, too. I think I’ll try the lemon for the fresh topping and come back after I’ve tried it and post, but if anyone has tried a particular favorite, I would appreciate the info. We are also going to have the Magnolia Lemon Cream Pie. I know it is all going to be delicious, I am drooling just thinking about it. GO BREWERS!!! LONG LIVE HANK!!!
This pasta salad is amazing! I’m allergic to tomatoes, so I sub with roasted red peppers and artichoke hearts. And definitely use a creamy Caesar. I subbed with a regular Caesar once and it wasn’t nearly as good. Love you and your recipes, Mel! They rarely let me down!
I think this was one of the very first recipes I made from your blog! I love it warm.
I’ve been making this pasta salad all summer, and it really is the best pasta salad out there! (I have yet to make it with the pine nuts though because I have not been willing to pay for them.)
Like many of your readers, I’ve made this pasta salad countless times. I’ve made it with and without pine nuts. It’s good either way, but best with the pine nuts. I’ve had it for breakfast, lunch, and dinner! Thanks Mel!
I know this is an old post, but I gotta comment on it. The first time I made this, I didn’t have pesto, basil, or pine nuts. It was ok. This time around I used everything, but I had to use green onion in place of the red because I didn’t have one. For all of you asking about leaving the pesto out, I highly recommend using it. Unless you are alergic to it, then there is no excuse (☺). I have had good luck finding it with the refrigerated pasta & specialty meats and cheese. This salad is delicious! I will be making it again, and maybe adding some grilled chicken for a complete meal.
So i accidentally bought newman’s regular caesar instead of newman’s creamy caesar. Do you think that will be ok?
I’m not familiar with that type of dressing, April, but it’s probably worth a try.
I’ve been looking for really good shrimp with tricolor pasta and stumbled upon this site. After reading the ingredients, this sounds like a hit! Fresh basil and pesto caught my attention. Oh, can’t forget the pine nuts.
Hi Melanie,
I’ve been looking for really good shrimp with tricolor pasta and stumbled upon this site. After reading the ingredients, this sounds like a hit. Fresh basil and pesto caught my attention. Oh, can’t forget the pine nuts.
I never thought I would dream about pasta salad, but this stuff is delicious! I am making it for the third time this month to take to a neighborhood BBQ- almost against my own will because I don’t want to share it with anyone else! I’ve put cold salmon on the leftovers before for a filling and delicious lunch. Yum!
I’m late to this salad party. Made this last night with a bunch of 12 year olds for girl’s camp cooking certification in our stake–along with our now favorite sloppy joes from your “best” category. We made those as sliders. This salad is Winner Winner. The rest of the leaders were gathered around eating it all. Loved it. When I told them where I found the recipe, several were already fans of yours. You are famous. 🙂
Thank you for another great meal–I can always trust your recipes.
I am having a pot luck at my work on saturday (a going away party for one of the stylists at my salon) and I think I am gonna give this a whirl! Stumbled upon your site after searching for an hour for pasta salad and I am glad I did 🙂 I have a famous, basic-ish but with personal twists ;), go-to pasta salad recipe that is always a hit, but its starting to BORE me lol… who doesnt love pesto and caesar? I am thinking of using grape tomatoes instead, and maybe adding fresh spinich, jarred chopped roasted red peppers, and marinated atrichoke hearts. Knowing the flavor do you think that will work?? Also… thinking of using toasted chopped almonds, hazelnuts, or maybe even sunflower kernals to save $$ replacing pinenuts 🙂 im sure all the girls at the shop will love your recipe!! I will keep ya posted!
Hi Chelsea – glad you found your way here! I think your additions sound awesome and I bet they’ll pair very well with the flavors. Of all the crunch you suggested, I’d definitely go with sunflower seeds. I’ve used them before in place of pine nuts and they are delicious. Hope everyone like the salad!
I’m just curious…where did the term saute seasoning come from? Is that a standard spice you use in other things? Thanks.
Zella – It’s a seasoning my Aunt Marilyn uses all the time and since she gave me the recipe, I’ve kept the terminology. I use it for an all purpose meat seasoning sometimes, too.
Can the creamy Caesar dressing be used if you added salami and artichokes? It sounds wonderful, but I don’t want to leave the meat out, and I have only seen the meat with the Italian dressing. I need to shop for a party soon.
Hi Ruth – I’ve never added salami and artichokes so you’ll have to experiment with the dressing. I think it would work fine but I”m not too particular about using Italian dressing in pasta salads. Good luck!
Sara – my main rule of thumb is to stay away from generic. I’ve had bad luck using those but I’ve used Newman’s Own and several others (can’t remember brands right off the top of my head) with good results.
Mel- this looks delicious! What bottled creamy Caesar salad dressing would you recommend/use?
After I had submitted my question, I had read the rest of the comments and saw that someone else had asked the same thing. Thanks for the response.
Made it this weekend and it was dee-lish. It’ll be my go-to recipe for a potluck pasta salad.
Thanks,
Lisa
Lisa – it is creamy Caesar dressing used int he recipe.
Making this on Saturday for a family gathering…can’t wait. In the notes, you mention creamy ranch dressing but in the actual recipe, you mention creamy Caesar. Which dressing should I use?
Thanks,
Lisa
Serena – I would say this serves about 6-8 as a side dish.
How many people does this salad serve? I am thinking of making it for a party, but want to make sure I make enough. Thanks!
Hey everybody,
Im using alot of these side recipes for my wedding, can some be made the day before?? please let me know.
I made this for a potluck and everyone loved it! I forgot to buy pine nuts but it was still really good. I can’t wait to make it again with pine nuts. Thanks!
I’ve made this at least half a dozen times before now, but I just have to tell you that it’s my absolute favorite pasta salad! Instead of pine nuts, I sub sunflower seeds. It still gives it a good flavor and crunch. Actually, I thought about buying some this weekend, and didn’t. Now I wish I had, since I decided to make this for our lunch with the missionaries at the last minute.
This was delicious! Thanks Mel!
AWESOME. Our new favorite pasta salad. I don’t think I’ll ever make the plain old pasta salad with italian dressing after making this. It’s incredible. I forgot to add the cheese and it was still awesome!
This is fantastic! I just made it for my BBQ tomorrow and I just want to eat it now! I used Ken’s lite creamy Caesar and reduced fat pesto to save a few calories and it is still delicious! I also substituted toasted blanched almonds for the pine nuts to save s few dollars. Thanks again for a great recipe!
also Mel – I noticed when you were describing the salad you mentioned the dressing was made of ranch and pesto, but in the ingredients creamy ceasar is listed? which one should i use?
Hi Tiffany – I usually serve this at room temperature or cold. I pour the dressing over the pasta warm and let it cool. I think ranch could be substituted – I used the term “creamy ranch” to describe the bottled dressing I usually buy (the Newman’s brand of Creamy Caesar tastes a little ranch-like).
mel – do you serve this warm, or cold? i was slightly confused when you said to pour the dressing over the pasta while it was warm, I thought this was a cold salad? By the way…I LOVE your website…everything I have tried I have loved!
Ok, this is amazing! I made it with your Green Goddess dressing that I had leftover because I didn’t feel like making a Caesar dressing and didn’t want to go to the grocery. Anyway, it turned out awesome. I also subbed a salad cucumber for the olives since we’re not olive fans.
I think I have made half the recipes on your site since I discovered it a couple months ago. Moo Shu noodles were amazing last night and pretty much everything else we have loved as well. I refer to you as “my new friend Mel” when my husband asks where the recipe came from. 🙂 Thank you!!!!
Sara – what a great idea to use the green goddess dressing for the pasta salad. I’m definitely going to try it! I’m thrilled that you have been happy with the recipes you have tried! I’ll take your claim to be friends – you tell your husband it’s legit!
So I have 2 things to say
1-Your blog has become my go to site for all my recipe needs. I needed some BBQ side dishes and came here and was not disappointed. Seriously, every recipe I have ever tried here become my new favorite (fill in the blank) Keep these awesome recipes coming.
2-I messed this salad up and it was still waaaay better then any version I have ever had. I saw the 2 tsp. of equal parts of garlic, salt & pepper. I was a tad hungover and couldnt handle the math so I figured I would do 1/2 tsps of all 3 and leave it at that. I grabbed the 1/2 TABLESPOON, instead and didnt realize it until I had already poured it all in and mixed it. oopsie!!!!! I thought all hope was lost but I put some extra dressing in, and some more cheese and it came out AWESOME. The flavor was strong, but not strong enough that my 19 month old daughter couldnt inhale it. I also just realized I forgot to even put in the really expensive pine nuts I bought……maybe next time! Because I will be making this again and again and again. Your Aunt is a genius, thanks for such a great recipe for such a what is normally a blah side dish
Juliann – thanks so much for your comment! I’m thrilled you have loved the recipes you have tried before and I’m especially glad that despite the over-seasoning, this salad still tasted great! Thanks for letting me know.
Hi – This sounds yummy – how many servings would you say this recipe makes?
Thanks and can’t wait to try it!
Hi Krysta – this serves probably 6-8 as a side dish.
I just made this for our Father’s Day get-together as well. It was a hit! So yummy and full of flavor. We loved it. Thank you Mel.
Hi Linda – thanks for checking in to let me know this salad worked out well!
I just made this for our Father’s Day barbecue. Thanks for the great recipe! I did sub green onions for the red because my hubby is picky about onions. I used the fresh pesto from sam’s club. I am really picky about my pasta salad, but this recipe is a keeper!
Alycia – thanks for checking in on this recipe. I’m glad that it was a hit for Father’s Day!
Beth – I find the pesto above the spaghetti sauce in the grocery store.
We loved this recipe! I dropped the red onions and pine nuts and replaced them with sliced Italian sausage and replaced the garlic powder with a touch of fresh pressed garlic. It was a big hit with our dinner guests and my family loved it! I am SOOO loving this site!
Amy – love your changes, thanks for letting me know!
This recipe sounds so good. I want to make it for a BBQ’D tomorrow night. Wwhere do you find the pesto? I have not ever bought pesto before and I don’t know where to find it.
We had this the other night with your lemon garlic chicken. YUMMY! I am usually lukewarm when it comes to pasta salad. It’s not that I don’t like it, but I find most are a bit lacking in the flavor category. This, however, was full of flavor. I LOVED the pesto and fresh basil-really, can you ever go wrong with fresh basil? It had just the right amount of dressing. You and Aunt Marilyn have done it again!
Danielle – it’s nice to hear all these somewhat anti-pasta-salad fans have liked this! Thanks for letting me know this was a hit!
Hi Mel,
This is sooooo good!! I am generally not a fan of pasta salad. I was given the assignment to make pasta salad for a BBQ I went to and it was a hit! I can’t imagine the salad without the pesto and fresh basil. It adds so much, and totally made the salad for me. Will be making again tonight…just for myself.
Hi Sophie – thanks for checking in on this recipe! I’m so glad you like this salad, especially since you aren’t normally a fan of pasta salad. I agree that the pesto and fresh basil are absolutely necessary!
Another FANTASGREAT recipe! 🙂 I added some cubed Pepperjack cheese to it too and it made it all that more tasty. Can’t have enough cheese in things in this family.
Anissa – oh, pepperjack sounds delicious in this salad! I agree, we can’t get enough of cheese, either.
I’m anxious to try this yum pasta, but just curious!? What brand of ceasar dressing did you use? I get confused with all the different types out there. Is there a certain brand you recommend?
Hi Linda – I’ve bought several brands over the years while making this salad. One that I like a lot is the Newman’s brand.
made the salad tonight and snuck a taste- its fab 🙂 even without the pine nuts. Thanks Mel, another good recipe from you!
Thanks, Katie – glad it was ok without the pine nuts!
where is everyone buying pine nuts?? Because I’m doubling this recipe for a work luncheon, and to get 3 cups of pinenuts at our local grocery store would have cost over $20??!! Couldn’t believe that… I was a bit bummed, because I’m very much a girl who likes to follow recipes exactly how they are… ended up ditching the pine nuts.
Katie – you know, I actually noticed the other day that pine nuts have nearly quadrupled in cost over the last year. I don’t know why, but they were definitely a lot cheaper when I made this dish since I wouldn’t have spent 20 dollars either. Yikes! I hope it still tasted ok without them (and I bet it did).
Ah ha! I’ve found it! I was on the prowl for a great pasta salad recipe…and i’m partial to black olives…well and basil, pesto, parmesan…all of it really. Thanks for being a great source of inspiration. The salad was a hit at our company Christmas party. I will be making it again and again.
Hey, what else you got on this blog? I have some investigating for my freezable meal planning makeover.
mini-mcgoo – so glad this pasta salad was a hit! Thanks for letting me know and I hope you find some other great recipes to try on the blog. Your comment made me smile, thanks!
confession: tricolor pasta salad made the exact same way as regular pasta salad tastes better to me. i guess i’m partial to color. 🙂
I’ve had this with Italian dressing but I think the Caesar would be so much better. Can’t wait to try it!
I just printed this off. Can’t wait.Now I’m off to eaT MORE chowder. Thank the Lord for one more bowl !! Yipppeeee !!
I love pasta salads! This one has it all!
Anonymous – glad this was a hit! It is a perfect pasta salad for a BBQ. Thanks for letting me know it turned out well.
Anonymous – you can definitely prepare this the night before. When you take it out to serve it, you may need to add a little extra dressing to moisten everything up. Also, on the pesto, it is a delicious flavor in the salad but I know some have tried it without and have liked it, too.
Bonnie – thanks for trying it so soon and letting me know you liked it! I agree that the pine nuts add a special touch.
I love pasta salad and the addition of ceasar dressing and pesto sounds so good!
This sounds great. My husband loves pasta salad and I am always looking for new ways to make it.
I made this today but without the whole basil leaves & basil pesto…I could not find either in the grocery store, but I think it turned out fine. I didn’t have time to go to the “fancy” store!
I just found your blog and I’m so happy because I was in need of a new food blog for recipes. Everything looks so good. I’ll definitely be trying a lot of your yummy stuff out.Thank! http://www.sadieskitchen.blogspot.com
I love pasta salads, and this looks great. I love the addition of the pine nuts.
The salad look great I can’t wait to try.
ooh, I bet that pesto with caesar is so yummy together. This looks like a yummy, simple meal. I’m gonna put it on my to-try list!
I love the idea of the creamy dressing along with the pine nuts, pesto, and fresh basil. Thta definitely takes it up from your traditional italian past salad.
I love pasta salads! They’re great at picnics in the summertime, which will be right around the corner before you know it!
Melody – thanks for letting me know that this worked out and you liked it, without the basil leaves and pesto even! It is a pretty forgiving pasta salad. Glad you liked it!
Liz – thanks for trying this and letting me know what you think (I’ve loved getting all the comments today). I’ll let my aunt know you liked it!
It is beautiful and sounds super delicious! I so love this site!
This salad is just perfect! It has really great flavor and is really fast to put together too. I took a double batch to a neighborhood party and had many compliments! -Liz K.
Another question…how much flavor will be compromised if I leave out the pasto? or is there anyting you think I can sub it for?
Thanks!
Hi Melanie,
I understand you are in the middle of your move but just wanted to post this now. This salad should be OK to prepare the night before right?
Thanks!
Hi Melanie,
This was a hit at our July 4th BBQ. I couldn’t find pesto at the supermarket, so I left it out but it was still delish!
Thanks for sharing.
Love this pasta dish!! Easy too!
This was so yummy!! I think that the pine nuts really add to the salad. My 19 month old daughter especially loved it. Thanks for all of the great recipes!!