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
How to Make It
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.
I made this for a baby shower and it was well liked! I I used bow-tie pasta for the seashells. I swapped cauliflower florets in place of the broccoli. I added red, orange and yellow pepper. I did not use dill or the garlic clove in the herb mixture (but did use 2 garlic cloves in the dressing). I used regular milk in place of the buttermilk and I did not add the capers.
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