Roasted Garlic Ceasar Pasta Salad with Black Olives
1 lb. box tri-color or regular rotini pasta
1 bottle Ken's Roasted Garlic Creamy Caesar dressing
Juice from 1/2 a lemon
1 can sliced black olives, drained
3 tablespoons chopped parsley leaves
1/2 cup grated Parmesan cheese
Freshly ground black pepper
1 cup garlic croutons, optional
Bring a large pot of salted water to a boil over medium heat. Add the pasta and stir gently. Boil uncovered, stirring occasionally until al dente, about 8 minutes. Remove from the heat. Drain well and rinse with cold water. Place cooled pasta into a serving bowl.
In a large bowl, combine the Caesar dressing, lemon juice, parsley, Parmesan and pepper. Add the dressing mixture to the pasta and stir gently until the pasta is well coated. Toss in the olives. The pasta salad can be made up to a day ahead. Sprinkle with the croutons and additional Parmesan cheese just before serving.
Footnotes - You can also use regular creamy Caesar dressing
