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Pesto Pasta Salad with Broccoli, Tomatoes & Mayo
Ingredients
  • 8 ounces whole-wheat fusilli (about 3 cups)
  • 1 cup small broccoli florets
  • 2 cups packed fresh basil leaves
  • ¼ cup pine nuts, toasted
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons mayonnaise
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 1 large clove garlic, quartered
  • ¾ teaspoon salt
  • ½ teaspoon ground pepper
  • 1 cup quartered cherry tomatoes
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