BROCCOLI, CHERRY TOMATO, & PASTA SALAD

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Broccoli, Cherry Tomato, & Pasta Salad image

I found this recipe in Cooking Light magazine years ago and, even though it takes a bit of time to prepare, it's still a favorite! I usually don't use the dill (although I do like it when I happen to have it on hand), and I use 1/4 cup of sliced green onions instead of the shallots.

Provided by VictoriaL

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 23

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
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)
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

Steps:

  • 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.

Nutrition Facts : Calories 347.7, Fat 9.7, SaturatedFat 3.9, Cholesterol 19.2, Sodium 524.4, Carbohydrate 52.7, Fiber 11.6, Sugar 7.6, Protein 18.9

Nuris Islam
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Yum!


Tsaone Pule
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This salad was a bit bland for my taste. I think it needed more seasoning. I also found the broccoli to be a bit overcooked. Otherwise, it was a good recipe.


Torikul Vai
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I tried this recipe last night and it was delicious! The dressing was so good, I could drink it. I also loved the combination of broccoli and cherry tomatoes. The broccoli was still a little crunchy, which I liked. I will definitely be making this ag


Thandiwe Phiri
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Amazing! So fresh and flavorful. The broccoli cherry tomato pasta salad was a huge success at my last party. Everyone loved it. I will definitely be making this again.


Tariku Tirago
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This broccoli cherry tomato pasta salad is a delightful dish that is perfect for a summer picnic or potluck. I followed the recipe exactly, and it turned out perfectly. The broccoli and cherry tomatoes were cooked to perfection, and the dressing was