Broccoli, Cherry Tomato, and Pasta Salad

Yield: 4 servings (serving size: 2 1/2 cups)

Ingredients

• 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

Preparation

To prepare herb mixture, combine first 6 ingredients on a cutting board; finely chop, and reserve 3 tablespoons. Set remaining herb mixture aside.

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.

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.

Nutritional Information

Calories:

327 (24% from fat)

Fat:

8.8g (sat 3g,mono 3.4g,poly 0.9g)

Protein:

18.4g

Carbohydrate:

50g

Fiber:

7g

Cholesterol:

14mg

Iron:

4.3mg

Sodium:

768mg

Calcium:

248mg