Broccoli, Cherry Tomato, & Pasta Salad

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Total Time
1hr
Prep 45 mins
Cook 15 mins

I found this recipe in Cooking Light magazine years ago and, even though it takes a bit of time to prepare, it's still a favorite! I usually don't use the dill (although I do like it when I happen to have it on hand), and I use 1/4 cup of sliced green onions instead of the shallots.

Ingredients Nutrition

Directions

  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.