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Pesto Pasta Salad

  • 20 m
  • 20 m
Carolyn Casner
“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.”


    • 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


  • 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.
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