Broccoli, Cherry Tomato, and Pasta Salad

Photo: Randy Mayor; Styling: Mary Catherine Muir
Add some color, and flavor, to your pasta salad with broccoli and cherry tomatoes.

Yield:

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

Recipe from

Nutritional Information

Calories 327
Caloriesfromfat 24 %
Fat 8.8 g
Satfat 3 g
Monofat 3.4 g
Polyfat 0.9 g
Protein 18.4 g
Carbohydrate 50 g
Fiber 7 g
Cholesterol 14 mg
Iron 4.3 mg
Sodium 768 mg
Calcium 248 mg

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.

Note:

June 1999