Herb mixture:
1/2 cup fresh flat-leaf parsley leaves
2/3 cup fresh basil leaves
1 teaspoon grated lemon rind
1 garlic clove, peeled
Dressing:
2 garlic cloves, peeled
1/3 cup 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
Dash of black pepper
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)
2/3 cup chopped mozarella cheese
1/2 cup minced shallots
2 tablespoons capers
1/4 teaspoon black pepper
1 (14-ounce) can artichoke hearts, rinsed, drained, and halved
To prepare herb mixture, combine ingredients on a cutting board; finely
chop, and reserve 2 tablespoons (or put into food processor and chop).
Set remaining herb mixture aside.
To prepare the dressing, place the reserved 2 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.
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.