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
MyRecipes Recommends That You Make This Broccoli, Cherry Tomato, And Pasta Salad Recipe From Cooking Light
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