Broccoli Pasta Salad with Creamy Garlic Dressing

NOTES : Adapted from Quick Vegetarian Pleasures by Jeanne Lemlin. New York: Harper Perennial, 1992.
This is one of our favorite hot summer night dinners.
Serves: 4 for dinner

1/3 cup mayonnaise
1/3 cup plain lowfat yogurt
1 Tbsp pesto sauce
1 1/2 Tbsp lemon juice
2 Tbsp parmesan cheese -- grated
2/3 tsp Dijon mustard
2 cloves garlic -- pressed
salt -- to taste
freshly ground black pepper -- to taste
1 bunch broccoli, including peeled stalk -- cut into pieces
1/2 lb pasta shells
1/3 cup nuts (walnuts are good, as are sunflower seeds)
1/3 cup garbanzo beans

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. Add dressing. Let sit at least 30 minutes before serving; the flavors will come out best if salad is at room temperature.