Broccoli Pasta and Pesto Salad
Fresh, vibrant, and full of flavor, this Broccoli Pasta and Pesto Salad is the ultimate crowd-pleaser for any occasion. Combining al dente pasta, tender-crisp broccoli florets, and juicy cherry tomatoes with a homemade basil pesto, this salad strikes the perfect balance between hearty and refreshing. The rich pesto, made with parmesan cheese, pine nuts, and a hint of garlic, coats every bite in creamy goodness, while a splash of lemon juice adds zesty brightness. Ready in just 30 minutes, this make-ahead salad is perfect for picnics, potlucks, or quick weeknight meals. Serve it cold or at room temperature, topped with extra parmesan or fresh basil for an irresistible finishing touch. Healthy, delicious, and easy to prepare, this pasta salad is a must-try for fans of Mediterranean-inspired dishes!
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Recipe Information
Ingredients
- 250 g pasta (fusilli or penne)
- 300 g fresh broccoli florets
- 50 g basil leaves
- 50 g parmesan cheese
- 30 g pine nuts
- 2 pieces garlic cloves
- 80 ml extra virgin olive oil
- 1 tbsp lemon juice
- 1 tsp salt
- 0.5 tsp black pepper
- 200 g cherry tomatoes
Instructions
Bring a large pot of salted water to boil. Cook the pasta according to the package instructions until al dente. Drain, rinse with cold water, and set aside.
While the pasta cooks, steam or blanch the broccoli florets for 3-4 minutes, until they are tender but still crisp. Drain and rinse them with cold water to stop the cooking process.
Prepare the pesto by combining basil leaves, parmesan cheese, pine nuts, garlic, olive oil, lemon juice, salt, and black pepper in a food processor. Blend until smooth. Taste and adjust seasoning if needed.
Halve the cherry tomatoes and set them aside.
In a large mixing bowl, combine the cooked pasta, broccoli florets, and cherry tomatoes.
Add the prepared pesto to the bowl and toss everything together until well coated.
Taste the salad and adjust seasoning if necessary. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Serve the salad cold or at room temperature, garnished with extra parmesan cheese or basil leaves if desired.
Nutrition Facts
Calories |
1604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.6 g | 146% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 10.2 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 2797 mg | 122% | |
| Total Carbohydrate | 116.3 g | 42% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 14.4 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 731 mg | 56% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1966 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
