Cheesy Broccoli, Cherry Tomato, Mushrooms & Pasta Salad
.
Yield
4 servingsPrep
20 minCook
5 minReady
30 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
parsley leaves
freshly chopped, and flat-leaf |
|
| ⅓ | cup |
basil
leaves |
*
|
| 1 | tablespoon |
dill weed
freshly minced |
*
|
| 1 | teaspoon |
lemon zest
finely grated |
|
| 12 |
mint leaves
|
*
|
|
| 1 | clove |
garlic
peeled |
|
| 2 | cloves |
garlic
peeled |
|
| ⅓ | 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
|
|
|
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
|
|
|
black pepper
to taste |
*
|
||
| 14 | ounces |
artichoke hearts
1 can, rinsed, drained, and halved |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
parsley leaves
freshly chopped, and flat-leaf |
|
| 79 | ml |
basil
leaves |
*
|
| 15 | ml |
dill weed
freshly minced |
*
|
| 5 | ml |
lemon zest
finely grated |
|
| 12 | each |
mint leaves
|
*
|
| 1 | clove |
garlic
peeled |
|
| 2 | cloves |
garlic
peeled |
|
| 79 | ml |
cottage cheese
low-fat |
*
|
| 59 | ml |
buttermilk
|
|
| 15 | ml |
lemon juice
fresh |
|
| 15 | ml |
red wine vinegar
|
|
| 15 | ml |
balsamic vinegar
|
|
| 15 | ml |
olive oil, extra-virgin
|
|
| 1 | x |
black pepper
freshly ground |
*
|
| 118 | ml |
feta cheese
crumbled |
|
| 1.7 | l |
broccoli florets
small |
|
| 591 | ml |
mushrooms
sliced |
|
| 473 | ml |
cherry tomatoes
halved |
|
| 115.6 | ml/g |
pasta, rotini
uncooked and cook according to the direction on the package |
|
| 118 | ml |
shallots
minced |
*
|
| 3E+1 | ml |
capers
|
|
| 1 | x |
black pepper
to taste |
*
|
| 404.6 | ml/g |
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.
