My best friend Rebeka taught me how to make this years and years ago. I don’t know how many times we’ve eaten this pasta salad at picnics and parties, and we all love it.
4-6 cups (12 oz.) uncooked tricolor rotini pasta
2 T. olive oil
1 pkg. Knorr regular pesto sauce mix
1 cup mayonnaise (I use Hellman’s or Duke’s)
Splash of red wine vinegar (about 1/4 cup)
10-oz. can chicken breasts, drained (1 cup chicken)
1 cup black olives, drained
Double handful cherry or grape tomatoes
Grated parmesan cheese
Cook pasta in boiling salted water; drain and place in a large bowl. Toss with olive oil.
Stir in pesto mix, mayo, vinegar, chicken, olives and tomatoes. Grate parmesan cheese over the top.