For dressing: In a medium bowl, whisk together pesto and next 5 ingredients. Cover and refrigerate for up to 3 days.
For salad: Cook pasta according to package directions, adding broccoli during last minute of cooking. Drain, rinse with cold water, and drain again.
In a large bowl, stir together tomatoes, next 6 ingredients, and pasta mixture Add dressing, stirring gently to coat. Cover and refrigerate for at least 1 hour before serving.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/2-vegetable-pasta-salad-recipe/