Broccoli, Cherry Tomato, and Pesto Pasta Salad

By bakers_delight85

For best results, make this dish early in the day to allow time for the flavors to blend.

Ingredients

• 4 ounces rotini pasta
• 2 cups broccoli florets
• 1 cup grape tomatoes, halved
• 1/4 red onion, thinly sliced (about 1/4 cup)
• 1/4 cup packed fresh basil, thinly sliced
• 1/4 cup pesto
• 2 Tbsp. olive oil

Details

Servings 4

Preparation

Step 1

Bring a large pot of lightly salted water to a boil. Add the rotini and cook per the package directions. Add the broccoli during the last 2 minutes of cooking. Drain, rinsed under cold water, and drain again. Transfer to a large bowl.
Add the tomatoes, onion, and basil to the bowl with the pasta. Combine the pesto and oil in a separate bowl. Stir the pesto mixture into the pasta and toss well. Refrigerate until ready to serve.
Per serving: 288 calories, 8g protein, 36g carbohydrate, 13g fat, 1mg cholesterol, 105mg sodium, 3g fiber