Broccoli, Cherry Tomato, And Pasta Salad Recipe

• 1/2 c. fresh flat-leaf parsley leaves
• 1/3 c. fresh basil leaves
• 1 Tbsp. fresh dill minced
• 1 tsp grated lemon rind
• 12 x mint leaves
• 1 x garlic clove peeled
• 2 x garlic cloves peeled
• 1/3 c. 2% low-fat cottage cheese
• 1/4 c. lowfat buttermilk
• 1 Tbsp. fresh lemon juice
• 1 Tbsp. red wine vinegar
• 1 Tbsp. balsamic vinegar
• 1 Tbsp. extra-virgin extra virgin olive oil
• 1 dsh black pepper
• 1/2 c. crumbled feta cheese (2 ounces)
• 7 c. small broccoli florets
• 2 1/2 c. sliced mushrooms
• 2 c. cherry tomatoes halved
• 2 c. cooked medium seashell or possibly rotini pasta (about 4 ounces uncooked pasta)
• 1/2 c. chopped shallots
• 2 Tbsp. capers
• 1/4 tsp black pepper
• 1 can artichoke hearts rinsed, liquid removed, and halved (14-oz)

1. To prepare herb mix, combine first 6 ingredients on a cutting board; finely chop, and reserve 3 Tbsp.. Set remaining herb mix aside.
2. To prepare the dressing, place the reserved 3 Tbsp.
3. herb mix in a food processor.
4. Drop 2 garlic cloves through the food chute with food processor on; process till chopped.
5. Add in cottage cheese and next 6 ingredients (cottage cheese through dash of pepper) to food processor; process till smooth.
6. Stir in feta.
7. To prepare salad, steam broccoli, covered, 5 min or possibly till crisp-tender.
8. Cold.
9. Combine remaining herb mix, broccoli, mush- rooms, and remaining ingredients in a large bowl.
10. Pour dressing over salad; toss well.
11. Yield: 4 servings (serving size: 2 1/2 c.).

parsley, fresh basil, dill, lemon rind, mint, garlic, garlic, cottage cheese, buttermilk, lemon juice, red wine vinegar, balsamic vinegar, extravirgin extra virgin olive oil, black pepper, feta cheese, broccoli florets, mushrooms, tomatoes, seashell, shallots, capers, black pepper, hearts

Taken from cookeatshare.com/recipes/broccoli-cherry-tomato-and-pasta-salad-92725 (may not work)