Broccoli, Cherry Tomato, & Pasta Salad - cooking recipe

Ingredients

Herb mixture
1/2 cup fresh flat leaf parsley
1/3 cup fresh basil leaf
1 tablespoon chopped fresh dill
1 teaspoon grated fresh lemon rind
12 mint leaves
1 clove garlic, peeled
Dressing
2 cloves garlic, 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
1 dash black pepper
1/2 cup crumbled feta cheese (2 ounces)
Salad
7 cups small broccoli florets
2 1/2 cups sliced mushrooms
2 cups cherry tomatoes, halved
4 ounces uncooked medium pasta shells or 4 ounces rotini pasta, cooked and drained
1/2 cup minced shallot
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.
Yield: 4 (2 1/2) cup servings CALORIES 327 (24% from fat); FAT 8.
8g (satfat 3g, monofat 3. 4g, polyfat 0. 9g); PROTEIN 18.
4g; CARBOHYDRATE 50g; FIBER 7g; CHOLESTEROL 14mg; IRON 4.
3mg; SODIUM 768mg; CALCIUM 248mg; Cooking Light, JUNE 1999.