Broccoli, Cherry Tomato, and Pasta Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Add some color, and flavor, to your pasta salad with broccoli and cherry tomatoes. Ingredients:
1/2 cup fresh flat-leaf parsley leaves |
1/3 cup fresh basil leaves |
1 tablespoon chopped fresh dill |
1 teaspoon grated lemon rind |
12 mint leaves |
1 garlic clove, peeled |
2 garlic cloves, peeled |
1/3 cup 2% low-fat cottage cheese |
1/4 cup low-fat buttermilk |
1 tablespoon fresh lemon juice |
1 tablespoon red wine vinegar |
1 tablespoon balsamic vinegar |
1 tablespoon extra-virgin olive oil |
dash of black pepper |
1/2 cup (2 ounces) crumbled feta cheese |
7 cups small broccoli florets |
2 1/2 cups sliced mushrooms |
2 cups cherry tomatoes, halved |
2 cups cooked medium seashell or rotini pasta (about 4 ounces uncooked pasta) |
1/2 cup minced shallots |
2 tablespoons capers |
1/4 teaspoon black pepper |
1 (14-ounce) 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. Set remaining herb mixture aside.
2. To prepare the dressing, place the reserved 3 tablespoons herb mixture in a food processor. Drop 2 garlic cloves through the food chute with food processor on; process until minced. Add cottage cheese and next 6 ingredients (cottage cheese through dash of pepper) to food processor; process until smooth. Stir in feta.
3. To prepare salad, steam broccoli, covered, 5 minutes or until crisp-tender. Cool. Combine remaining herb mixture, broccoli, mushrooms, and remaining ingredients in a large bowl. Pour dressing over salad; toss well.
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