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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

Description

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