Broccoli, Cherry Tomato, & Pasta Salad

Submitted by VictoriaL

"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."

 

• Ready In: 1hr
• Ingredients: 23
• Serves: 4

ingredients

• Herb mixture

• 118.29 ml fresh flat leaf parsley
• 78.78 ml fresh basil leaf
• 14.79 ml chopped fresh dill
• 4.92 ml grated fresh lemon rind
• 12 mint leaves
• 1 clove garlic, peeled

• Dressing

• 2 clove garlic, peeled
• 78.78 ml 2% low fat cottage cheese
• 59.14 ml low-fat buttermilk
• 14.79 ml fresh lemon juice
• 14.79 ml red wine vinegar
• 14.79 ml balsamic vinegar
• 14.79 ml extra virgin olive oil
• 0.25 ml black pepper
• 118.29 ml crumbled feta cheese (2 ounces)

• Salad

• 1656.13 ml small broccoli florets
• 591.47 ml sliced mushrooms
• 473.18 ml cherry tomatoes, halved
• 113.39 g uncooked medium pasta shells or 113.39 g rotini pasta, cooked and drained
• 118.29 ml minced shallot
• 29.58 ml capers
• 1.23 ml black pepper
• 396.89 g can artichoke hearts, rinsed,drained,and halved

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.