Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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


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

1 cup
317 calories; protein 8.2g; carbohydrates 38g; dietary fiber 5.3g; sugars 1.5g; fat 15.7g; saturated fat 2.4g; cholesterol 5.8mg; vitamin a iu 1615.1IU; vitamin c 23mg; folate 30.2mcg; calcium 78.1mg; iron 1.2mg; magnesium 37mg; potassium 227.2mg; sodium 474.3mg; thiamin 0.1mg.

3 fat, 2 starch, 1/2 vegetable