Pesto Pasta Salad

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This Pesto Pasta is loaded with grains and greens that add iron to your diet and sustain your energy. Follow along with Dr. Vincent as he cooks it up in the video below!

Pesto Pasta Salad



Prep time


Calories Per Serving




  • 8 ounces whole-wheat fusilli (about 3 cups)

  • 1 cup small broccoli florets

  • 2 cups packed fresh basil leaves

  • 1 cup of fresh spinach

  • 1/4 cup pine nuts, toasted

  • 1/4 cup grated Parmesan cheese

  • 2 tbsp. Greek Yogurt

  • 2 tbsp. extra- virgin olive oil

  • 2 tbsp. lemon juice

  • 1 large clove garlic, quartered


  • Bring a pot of water to boil and cook pasta according to the directions on the box. Stir in the broccoli one minute before the pasta is finished. Continue cooking pasta for one minute and then drain pasta and broccoli into a colander.

  • While pasta is cooking, place all ingredients except tomatoes in a food processor. Process until almost smooth, and transfer it to a large bowl.

  • Add the pasta, broccoli, and tomatoes to the bowl. Toss to coat, and serve!