Cheesy Broccoli, Cherry Tomato, Mushrooms & Pasta Salad
Submitted by happyzhangbo
A vibrant pasta salad loaded with steamed broccoli, cherry tomatoes, mushrooms, artichoke hearts, and feta in a creamy herb dressing made with cottage cheese and fresh herbs.
YIELD
4 servingsPREP
20 minCOOK
5 minREADY
30 minThis pasta salad is basically a farmers’ market in a bowl.
Steamed broccoli, halved cherry tomatoes, sliced mushrooms, artichoke hearts, and capers get tossed with rotini and dressed in a blended herb dressing made from cottage cheese, buttermilk, feta, and a whole garden’s worth of fresh parsley, basil, dill, and mint.
It’s low-fat without tasting like it’s trying to be, and it works beautifully warm or chilled.
Serve it as a hearty side or let it carry the meal on its own.
Chef Tips
- Steam the broccoli only until crisp-tender so it keeps its bright green color and crunch in the salad
- Blend the dressing until completely smooth for the creamiest coating
- Make this a day ahead if you can. The flavors only get better as they sit together in the fridge.
Variations
- Toss in some grilled chicken or chickpeas to make it a full main course
- Swap rotini for orzo or penne depending on what’s in the pantry
- Add a handful of toasted pine nuts for extra texture
Ingredients
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.
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