Bring a large pot of salted water to a rolling boil. Add tri-color rotini pasta and cook according to package directions until al dente, about 9-11 minutes. Drain and rinse under cool running water to stop cooking.

In a medium bowl, whisk together creamy Caesar salad dressing, basil pesto, a pinch of salt, and garlic powder until smooth.

Combine the drained pasta with the dressing in a large mixing bowl. Stir until every piece of pasta is coated.

Fold in chopped Roma tomatoes, sliced black olives, shredded Parmesan cheese, and toasted pine nuts into the pasta mixture.

Serve immediately or cover and refrigerate for 1-2 hours to let flavors meld. Stir in more Caesar dressing if it appears dry after chilling.