Step 1: Cook the Pasta and Broccoli

Bring a large pot of salted water to a boil.

Add the pasta and cook according to the package directions until it’s al dente (firm to the bite).

In the last 2-3 minutes of the pasta cooking time, add the broccoli florets to the boiling water with the pasta. This will blanch the broccoli, making it tender-crisp.

Drain the pasta and broccoli together in a colander.

Rinse the pasta and broccoli under cold water to stop the cooking process and cool them down. Set aside.

Step 2: Make the Pesto Sauce

While the pasta is cooking, make the pesto. In a food processor, combine the fresh basil leaves, garlic cloves, pine nuts (or walnuts), nutritional yeast, lemon juice, salt, and pepper.

Pulse the ingredients until they’re finely chopped.

With the food processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy. You may need to scrape down the sides of the food processor a few times. Taste and adjust the seasoning with more salt and pepper if needed.

Step 3: Combine Salad Ingredients

In a large bowl, combine the cooked and cooled pasta, blanched broccoli florets, halved cherry tomatoes, and thinly sliced red onion.

Step 4: Add Pesto and Toss

Add the pesto sauce to the bowl with the pasta and vegetables.

Toss gently but thoroughly to combine, ensuring that all the ingredients are evenly coated with the pesto.

Step 5: Serve or Refrigerate

Serve the Broccoli Pesto Pasta Salad immediately, or refrigerate it for at least an hour to allow the flavors to meld. Chilling the salad also enhances its refreshing qualities.

Optional Garnish: Garnish with extra pine nuts, a sprinkle of nutritional yeast