Recipe: Broccoli and Cherry Tomato Pasta Salad

Broccoli and Cherry Tomato Pasta Salad
Recipe By: Cooking Light June 1999
Servings: 6

1/2 cup Italian parsley -- chilled
1/3 cup fresh basil
1 tablespoon dill -- chopped
1 teaspoon lemon rind -- grated
12 mint leaves
1 clove garlic -- peeled

2 cloves garlic -- peeled
1/3 cup lowfat cottage cheese
1/4 cup lowfat 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

7 cups small broccoli florets
2 1/2 cups sliced mushrooms
2 cups cherry tomato, whole -- halved
2 cups rotini -- uncooked
1/2 cup shallot -- minced
2 tablespoons capers
1/4 teaspoon black pepper
14 ounces artichoke hearts -- rinsed, drained,
and halved

Combine first 6 ingredients on a cutting board and finely chop and reserve 3 tablespoons.

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 to food processor; process until smooth. Stir in feta.

Salad:
Steam broccoli, covered, 5 minutes or until crisp-tender. Cool. Combine remaining herb mixtures, broccoli, mushrooms, and remaining ingredients in large bowl. Pour dressing over it toss well.