Broccoli, Cherry Tomato, And Pasta Salad

• Herb mixture:
• 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
• Dressing:
• 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
• Salad:
• 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

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.

parsley, fresh basil, dill, lemon rind, mint, garlic, dressing, garlic, cottage cheese, lowfat buttermilk, lemon juice, red wine vinegar, balsamic vinegar, extravirgin olive oil, black pepper, feta cheese, salad, broccoli florets, mushrooms, cherry tomatoes, rotini pasta, shallots, capers, black pepper

Taken from www.myrecipes.com/recipe/broccoli-cherry-tomato-pasta-salad (may not work)