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.

Carolyn Casner
Source: EatingWell.com, June 2018


Recipe Summary

20 mins
20 mins


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; protein 8.2g 16% DV; carbohydrates 38g 12% DV; exchange other carbs 2.5; dietary fiber 5.3g 21% DV; sugars 1.5g; fat 15.7g 24% DV; saturated fat 2.4g 12% DV; cholesterol 5.8mg 2% DV; vitamin a iu 1615.1IU 32% DV; vitamin c 23mg 38% DV; folate 30.2mcg 8% DV; calcium 78.1mg 8% DV; iron 1.2mg 7% DV; magnesium 37mg 13% DV; potassium 227.2mg 6% DV; sodium 474.3mg 19% DV; thiamin 0.1mg 6% DV.

Reviews (1)

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2 Ratings
  • 5 star values: 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