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Pesto Pasta Salad (RECIPE)

A creamy pesto sauce turns this simple pasta salad into a delightful dinner.

BY Amber M., Jan 21, 2025

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Pesto Pasta Salad (RECIPE)

Ingredients


  • 8 ounces whole-wheat fusilli (about 3 cups)
  • 1 cup small broccoli florets
  • 2 tablespoons extra virgin olive oil (use Kasandrinos)
  • 2 cups packed fresh basil leaves
  • ¼ cup pine nuts, toasted
  • ¼ cup grated Parmesan cheese
  • 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

Instructions

  • 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, 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.


Enjoy!!


Servings : 5
Ready in : 20 Minutes
Course : Dinner, Lunch, Main Dish

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