PASTA/Broccoli Pasta Salad

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* Exported from MasterCook *

 

Broccoli, Cherry Tomato, And Pasta Salad

 

Recipe By : Cooking Light June 1999

Serving Size : 4 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***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

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

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 can artichoke hearts -- rinsed, drained,

-- and halved

-- (14-ounce)

 

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, mush- rooms, and remaining

ingredients in a large bowl. Pour dressing over salad; toss well. Yield: 4

servings (serving size: 2 1/2 cups).

 

CALORIES 327 (24% from fat); FAT 8.8g; PROTEIN 18.4g; CARB 50g; FIBER 7g;

CHOL 14mg; IRON 43mg; SODIUM 768mg; CALC 248mg

 

Converted by MC_Buster.

 

 

 

 

 

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