Name: Pesto Pasta Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 5 servings
Cuisine: American
Ingredients: 8 ounces whole-wheat fusilli (about 3 cups); 1 cup small broccoli florets; 2 cups packed fresh basil leaves; 0.25 cup pine nuts, toasted; 0.25 cup grated Parmesan cheese; 2 tablespoons mayonnaise; 2 tablespoons extra-virgin olive oil; 2 tablespoons lemon juice; 1 large clove garlic, quartered; 0.75 teaspoon salt; 0.5 teaspoon ground pepper; 1 cup quartered cherry tomatoes

Question 1

How should I store leftovers?

Accepted Answer

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving, or enjoy cold depending on the dish.

Question 2

Can I make this recipe ahead of time?

Accepted Answer

You can prep the ingredients in advance and cook when ready. Most components reheat well; add fresh garnishes just before serving for the best presentation.

Question 3

Can I make this dairy-free?

Accepted Answer

Yes. Use a plant-based alternative for the dairy ingredients — nutritional yeast or dairy-free cheese work well as substitutes.

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