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  • Broccoli, Cherry Tomato, And Pasta Salad

    1 vote
    Broccoli, Cherry Tomato, And Pasta Salad
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    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)

    Directions

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

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