Cheesy Broccoli, Cherry Tomato, Mushrooms and Pasta Salad

• 1/2 cup parsley leaves freshly chopped, and flat-leaf
• 13 cup basil leaves
• 1 tablespoon dill weed freshly minced
• 1 teaspoon lemon zest finely grated
• 12 each mint leaves
• 1 clove garlic peeled
• 2 cloves garlic peeled
• 13 cup cottage cheese low-fat
• 1/4 cup buttermilk
• 1 tablespoon lemon juice fresh
• 1 tablespoon red wine vinegar
• 1 tablespoon balsamic vinegar
• 1 tablespoon olive oil, extra-virgin
• 1 x black pepper freshly ground
• 1/2 cup feta cheese crumbled
• 7 cups broccoli florets small
• 2 1/2 cups mushrooms sliced
• 2 cups cherry tomatoes halved
• 4 ounces pasta, rotini uncooked and cook according to the direction on the package
• 1/2 cup shallots minced
• 2 tablespoons capers
• 1 x black pepper to taste
• 14 ounces artichoke hearts 1 can, rinsed, drained, and halved

1. For the herb mix, mix first 6 ingredients on a cutting board, finely chop, and reserve 3 tablespoons, set remaining herb mix aside.
2. For the dressing, add the reserved 3 tablespoons of herb mix in a food processor.
3. Drop 2 garlic cloves through the food chute with food processor on, process until minced.
4. Add in cottage cheese and next 6 ingredients (from cottage cheese to pepper) to food processor, process until smooth.
5. Stir in feta.
6. For the salad, steam broccoli, covered, 5 minutes or until crisp-tender.
7. Let it cool.
8. Toss together remaining herb mix, broccoli, mushrooms, and remaining ingredients in a large bowl.
9. Pour dressing over salad, gently toss until well coated.
10. Serve warm or chilled.

parsley, basil, dill weed freshly, lemon zest, mint, clove garlic, garlic, cottage cheese, buttermilk, lemon juice fresh, red wine vinegar, balsamic vinegar, olive oil, black pepper, feta cheese, broccoli florets, mushrooms, tomatoes, pasta, shallots, capers, black pepper

Taken from recipeland.com/recipe/v/cheesy-broccoli-cherry-tomato-m-51813 (may not work)