Pesto Pasta Salad

Pesto Pasta Salad

1 Review
From: EatingWell.com, June 2018

A creamy pesto sauce turns this simple pasta salad into a delightful dinner. Adding broccoli to the pasta cooking water just before the pasta is done is a convenient way to briefly cook it so that it turns a vivid shade of green and softens slightly.

Ingredients 5 servings

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Original recipe yields 5 servings
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  • 8 ounces whole-wheat fusilli (about 3 cups)
  • 1 cup small broccoli florets
  • 2 cups packed fresh basil leaves
  • ¼ cup pine nuts, toasted
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons mayonnaise
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 1 large clove garlic, quartered
  • ¾ teaspoon salt
  • ½ teaspoon ground pepper
  • 1 cup quartered cherry tomatoes

Preparation

  • Prep

  • Ready In

  1. Bring a large saucepan of water to a boil. Add fusilli and cook according to package directions. One minute before the pasta is done, stir in broccoli. Cook for 1 minute, then drain and rinse under cold running water to stop further cooking.
  2. Meanwhile, place basil, pine nuts, Parmesan, mayonnaise, oil, lemon juice, garlic, salt and pepper in a mini food processor. Process until almost smooth. Transfer to a large bowl. Add the pasta and broccoli, along with tomatoes. Toss to coat.
  • To make ahead: Refrigerate for up to 1 day.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 317 calories; 16 g fat(2 g sat); 5 g fiber; 38 g carbohydrates; 8 g protein; 30 mcg folate; 6 mg cholesterol; 1 g sugars; 0 g added sugars; 1,615 IU vitamin A; 23 mg vitamin C; 78 mg calcium; 1 mg iron; 474 mg sodium; 227 mg potassium
  • Nutrition Bonus: Vitamin C (38% daily value), Vitamin A (32% dv)
  • Carbohydrate Servings:
  • Exchanges: 3 fat, 2 starch, ½ vegetable

Reviews 1

July 03, 2018
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By: Carolyne Su
Made this tonight and it was fantastic! I only cook for two, so I reduced the portions a bit, but I found that I needed to make the quantity of the pesto as listed to really coat everything. I doubled most of the spices and used pistachio nuts instead of pine nuts (all I had on hand). Instead of blending the nuts into the pesto, I added it at the end with the cherry tomatoes to add a bit of texture to the dish. Topped it with feta cheese and some baked chicken: it was definitely a favourite! Will definitely make it again.
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