Pesto Pasta Salad

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.”

Ingredients

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

Directions

1Bring 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.
2Meanwhile, 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.