Let’s get cooking! Here’s a detailed, step-by-step guide:

Step 1: Cook Pasta and Blanch Broccoli

Bring a large pot of salted water to a boil.

Add the pasta and cook according to the package instructions until al dente.

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 and bright green.

Drain the pasta and broccoli together in a colander. Rinse under cold water to stop the cooking process and cool them down. Set aside.

Step 2: Make Pesto

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

Pulse until the ingredients are 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 the pesto 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, halved cherry tomatoes, and thinly sliced red onion.

Step 4: Add Pesto and Toss

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

Toss well to coat all the ingredients evenly with the pesto.

Step 5: Serve or Chill

Serve the Broccoli Pesto Pasta Salad immediately, or refrigerate for at least an hour to allow the flavors to meld. Chilling also improves the texture.

Optionally, garnish with extra pine nuts or a sprinkle of nutritional yeast before serving.

Enjoy this fresh, flavorful, and satisfying pasta salad!