Broccoli, Cherry Tomato, and Pasta Salad

Broccoli, Cherry Tomato, and Pasta Salad
Photo by Randy Mayor

Ingredients

  • 2 cups cooked medium seashell or rotini pasta (about 4 ounces uncooked pasta)
  • Herb mixture:
  • Dash of black pepper
  • Dressing:
  • 1 tablespoon red wine vinegar
  • ½ cup (2 ounces) crumbled feta cheese
  • 2 cups cherry tomatoes, halved
  • + 19 more ingredients
    • ¼ teaspoon black pepper
    • 2 garlic cloves, peeled
    • 1 (14-ounce) can artichoke hearts, rinsed, drained, and halved
    • ¼ cup low-fat buttermilk
    • 1 tablespoon chopped fresh dill
    • 1 garlic clove, peeled
    • 12 mint leaves
    • 1 tablespoon fresh lemon juice
    • 1 tablespoon extra-virgin olive oil
    • 1 teaspoon grated lemon rind
    • Salad:
    • ½ cup fresh flat-leaf parsley leaves
    • 2 tablespoons capers
    • 2 ½ cups sliced mushrooms
    • ½ cup minced shallots
    • 1 tablespoon balsamic vinegar
    • 1/3 cup 2% low-fat cottage cheese
    • 7 cups small broccoli florets
    • 1/3 cup fresh basil leaves

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 proc...

View full recipe at My Recipes

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