Bring a large of pot of water to a boil. Lightly salt and then add the pasta and cook until just tender. Drain well, cool in cold water and drain well again. Place the pasta in a bowl; and the remaining ingredients and gently toss to combine. Refrigerate the salad until ready to serve, gently tossing it again just before doing so.
Note: To blanch the broccoli, cook in boiling water 2 minutes. Drain, cool in cold water, and then drain again. Pesto is available in the aisle tomato sauce is sold.
Recipe Options: Use 12 to 16 cherry tomatoes, each in cut in half, instead of medium, regular tomatoes. Use another blanched and cooled green vegetable in the salad, such as green beans or snow or snap peas. For a richer-tasting salad, add 1/3 cup of lightly toasted pine nuts when tossing it.