Broccoli, Cherry Tomato, And Pasta Salad Recipe

Ingredients

• 1/2 c. fresh flat-leaf parsley leaves
• 1/3 c. fresh basil leaves
• 1 Tbsp. fresh dill minced
• 1 tsp grated lemon rind
• 12 x mint leaves
• 1 x garlic clove peeled
• 2 x garlic cloves peeled
• 1/3 c. 2% low-fat cottage cheese
• 1/4 c. lowfat buttermilk
• 1 Tbsp. fresh lemon juice
• 1 Tbsp. red wine vinegar
• 1 Tbsp. balsamic vinegar
• 1 Tbsp. extra-virgin extra virgin olive oil
• 1 dsh black pepper
• 1/2 c. crumbled feta cheese (2 ounces)
• 7 c. small broccoli florets
• 2 1/2 c. sliced mushrooms
• 2 c. cherry tomatoes halved
• 2 c. cooked medium seashell or possibly rotini pasta (about 4 ounces uncooked pasta)
• 1/2 c. chopped shallots
• 2 Tbsp. capers
• 1/4 tsp black pepper
• 1 can artichoke hearts rinsed
• liquid removed
• and halved (14-oz)

Instructions

1. To prepare herb mix, combine first 6 ingredients on a cutting board; finely chop, and reserve 3 Tbsp.. Set remaining herb mix aside.
2. To prepare the dressing, place the reserved 3 Tbsp.
3. herb mix in a food processor.
4. Drop 2 garlic cloves through the food chute with food processor on; process till chopped.
5. Add in cottage cheese and next 6 ingredients (cottage cheese through dash of pepper) to food processor; process till smooth.
6. Stir in feta.
7. To prepare salad, steam broccoli, covered, 5 min or possibly till crisp-tender.
8. Cold.
9. Combine remaining herb mix, broccoli, mush- rooms, and remaining ingredients in a large bowl.
10. Pour dressing over salad; toss well.
11. Yield: 4 servings (serving size: 2 1/2 c.).