Description
A refreshing and healthy pasta salad made with broccoli and pesto, perfect for a light meal or side dish.
Ingredients
Scale
- 2 cups of broccoli florets
- 8 ounces of pasta (your choice)
- 1 cup of pesto sauce
- 1/2 cup of cherry tomatoes, halved
- 1/4 cup of grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a pot of boiling water, blanch the broccoli florets for 2-3 minutes until bright green. Drain and rinse under cold water.
- In a large bowl, combine the cooked pasta, blanched broccoli, pesto sauce, cherry tomatoes, and Parmesan cheese.
- Toss everything together until well combined. Season with salt and pepper to taste.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- Feel free to add other vegetables like bell peppers or olives for extra flavor.
- This salad can be made a day in advance for better flavor.
- For a vegan version, substitute the Parmesan cheese with nutritional yeast.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 10mg
Keywords: Broccoli Pesto Pasta Salad, Pasta Salad, Healthy Salad, Vegetarian Recipe