Broccoli, Cherry Tomato, & Pasta Salad

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1/2 cup fresh flat leaf parsley
• 1/3 cup fresh basil leaf
• 1 tablespoon chopped fresh dill
• 1 teaspoon grated fresh lemon rind
• 12 mint leaves
• 1 clove garlic, peeled
• 2 cloves garlic, peeled
• 1/3 cup 2% low fat cottage cheese
• 1/4 cup low-fat buttermilk
• 1 tablespoon fresh lemon juice
• 1 tablespoon red wine vinegar
• 1 tablespoon balsamic vinegar
• 1 tablespoon extra virgin olive oil
• 1 dash black pepper
• 1/2 cup crumbled feta cheese (2 ounces)
• 7 cups small broccoli florets
• 2 1/2 cups sliced mushrooms
• 2 cups cherry tomatoes, halved
• 4 ounces uncooked medium pasta shells or 4 ounces rotini pasta, cooked and drained
• 1/2 cup minced shallot
• 2 tablespoons capers
• 1/4 teaspoon black pepper
• 1 (14 ounce) can artichoke hearts, rinsed,drained,and halved

Recipe

• 1 to prepare herb mixture, combine first 6 ingredients on a cutting board; finely chop, and reserve 3 tablespoons.
• 2 set remaining herb mixture aside.
• 3 to prepare the dressing, place the reserved 3 tablespoons herb mixture in a food processor.
• 4 drop 2 garlic cloves through the food chute with food processor on; process until minced.
• 5 add cottage cheese and next 6 ingredients (cottage cheese through dash of pepper) to food processor; process until smooth.
• 6 stir in feta.
• 7 to prepare salad, steam broccoli, covered, 5 minutes or until crisp-tender.
• 8 cool.
• 9 combine remaining herb mixture, broccoli, mushrooms, and remaining ingredients in a large bowl.
• 10 pour dressing over salad; toss well.
• 11 yield: 4 (2 1/2) cup servings calories 327 (24% from fat); fat 8.
• 12 8g (satfat 3g, monofat 3. 4g, polyfat 0. 9g); protein 18.
• 13 4g; carbohydrate 50g; fiber 7g; cholesterol 14mg; iron 4.
• 14 3mg; sodium 768mg; calcium 248mg; cooking light, june 1999.