Ingredients:
1/3 cup mayonnaise
1/3 cup plain low-fat yogurt
1 tablespoon pesto sauce
1 1/2 tablespoons lemon juice
2 tablespoons grated parmesan cheese
2/3 teaspoon Dijon mustard
2 cloves garlic, minced
salt
fresh ground black pepper
1 bunch broccoli, cut into pieces
1/2 lb pasta shells
1/3 cup nuts ( walnuts, sunflower seeds)
1/3 cup garbanzo beans (optional)
Directions:
Prepare dressing first by beating together mayonnaise and yogurt until smooth.
Add next seven ingredients.
Cover and refrigerate while you prepare the salad.
Bring a large pot of water to a boil.
Cook pasta as directed, dropping in broccoli pieces in last 2 minutes to blanch.
Drain pasta and broccoli, rinse with cold water.
Remove as much water from salad as possible.
Stir in nuts and garbanzos.
Add dressing.
Let sit at least 30 minutes before serving; the flavors will come out best if salad is at room temperature.
Servings: 4
Time preparation: 15 min.
Time total: 30 min.