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Cheesy Broccoli, Cherry Tomato, Mushrooms and Pasta Salad

 

.
15

Yield

4

servings

Prep

20

min

Cook

5

min

Ready

30

min

Low Cholesterol, Trans-fat Free, Good source of fiber
 

Ingredients

½ cup parsley leaves
freshly chopped, and flat-leaf
cup basil
leaves
*
1 tablespoon dill weed
freshly minced
*
1 teaspoon lemon zest
finely grated
12 each mint leaves
*
1 clove garlic
peeled
2 cloves garlic
peeled
cup cottage cheese
low-fat
*
¼ cup buttermilk
1 tablespoon lemon juice
fresh
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
1 tablespoon olive oil, extra-virgin
1 x black pepper
freshly ground
*
½ cup feta cheese
crumbled
7 cups broccoli florets
small
2 ½ cups mushrooms
sliced
2 cups cherry tomatoes
halved
4 ounces pasta, rotini
uncooked and cook according to the direction on the package
½ cup shallots
minced
*
2 tablespoons capers
1 x black pepper
to taste
*
14 ounces artichoke hearts
1 can, rinsed, drained, and halved

Directions

For the herb mix, mix first 6 ingredients on a cutting board, finely chop, and reserve 3 tablespoons, set remaining herb mix aside.

For the dressing, add the reserved 3 tablespoons of herb mix in a food processor.

Drop 2 garlic cloves through the food chute with food processor on, process until minced.

Add in cottage cheese and next 6 ingredients (from cottage cheese to pepper) to food processor, process until smooth. Stir in feta.

For the salad, steam broccoli, covered, 5 minutes or until crisp-tender. Let it cool.

Toss together remaining herb mix, broccoli, mushrooms, and remaining ingredients in a large bowl.

Pour dressing over salad, gently toss until well coated.

Serve warm or chilled.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 370g (13.1 oz)
Amount per Serving
Calories 21534% of calories from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 17mg 6%
Sodium 424mg 18%
Total Carbohydrate 10g 10%
Dietary Fiber 4g 17%
Sugars g
Protein 25g
Vitamin A 105% Vitamin C 243%
Calcium 22% Iron 18%
* based on a 2,000 calorie diet How is this calculated?

 

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