STREAMING NOW: Tia Mowry At Home

Broccoli, Cherry Tomato, & Pasta Salad

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. To prepare herb mixture, combine first 6 ingredients on a cutting board; finely chop, and reserve 3 tablespoons.
  2. Set remaining herb mixture aside.
  3. To prepare the dressing, place the reserved 3 tablespoons herb mixture in a food processor.
  4. Drop 2 garlic cloves through the food chute with food processor on; process until minced.
  5. Add cottage cheese and next 6 ingredients (cottage cheese through dash of pepper) to food processor; process until smooth.
  6. Stir in feta.
  7. To prepare salad, steam broccoli, covered, 5 minutes or until crisp-tender.
  8. Cool.
  9. Combine remaining herb mixture, broccoli, mushrooms, and remaining ingredients in a large bowl.
  10. Pour dressing over salad; toss well.
  11. Yield: 4 (2 1/2) cup servings CALORIES 327 (24% from fat); FAT 8.
  12. 8g (satfat 3g, monofat 3. 4g, polyfat 0. 9g); PROTEIN 18.
  13. 4g; CARBOHYDRATE 50g; FIBER 7g; CHOLESTEROL 14mg; IRON 4.
  14. 3mg; SODIUM 768mg; CALCIUM 248mg; Cooking Light, JUNE 1999.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: