Creamy Pesto Pasta Salad

🧂 Ingredients

• 24 oz tri-color rotini pasta
• 2 heads broccoli

  cut into florets (see Notes)
• 2 large green bell peppers

  diced
• 2 pints grape tomatoes

  halved (see Notes)
• 1 red onion

  diced
• 2 cups mayonnaise
• 1/4 cup country-style Dijon mustard
• 1 cup prepared pesto
• 2 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup white wine vinegar

Instructions

• 1 Bring a large pot of water to a boil.
• 2 Add the pasta to the boiling water. Set timer to cook 1 minute past al dente
  (reference package directions for cook time).
• 3 When there is 1 minute left for the pasta to cook, add the broccoli florets to
  the boiling water with the cooking pasta.
• 4 Drain the pasta and broccoli and rinse with cool water to stop the cooking.
  Drain well.
• 5 In a bowl, whisk together the ingredients for the pesto salad dressing.
• 6 In an extra large bowl or hotel pan, toss together the pasta, broccoli, bell
  pepper, tomatoes, onion, and pesto salad dressing.
• 7 Cover tightly with plastic wrap and refrigerate until serving.

Nutrition Info