Broccoli, Cherry Tomato, and Pasta Salad

Pasta-salad-ck-222303-l

(5) Course Salads

Ingredients in this Recipe

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

Recipe Preparation

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