Cheesy Broccoli, Cherry Tomato, Mushrooms and Pasta Salad
. 17
Ingredients
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 |
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.
Nutrition Facts
Serving Size 370g (13.1 oz)