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. Source: EatingWell.com, June 2018

Carolyn Casner


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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 Facts

317 calories; 15.7 g total fat; 2.4 g saturated fat; 6 mg cholesterol; 474 mg sodium. 227 mg potassium; 38 g carbohydrates; 5.3 g fiber; 1 g sugar; 8.2 g protein; 1615 IU vitamin a iu; 23 mg vitamin c; 30 mcg folate; 78 mg calcium; 1 mg iron; 37 mg magnesium;

Reviews (1)

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Rating: 5 stars
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. Read More