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Broccoli, Cherry Tomato, And Pasta Salad

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1/2 cup fresh flat-leaf parsley leaves

1/3 cup fresh basil leaves

1 tablespoon chopped fresh dill

1 teaspoon grated lemon rind

12 mint leaves

1 garlic clove, peeled

2 garlic cloves, 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

Dash of black pepper

1/2 cup (2 ounces) crumbled feta cheese

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)

1/2 cup minced shallots

2 tablespoons capers

1/4 teaspoon black pepper

1 (14-ounce) can artichoke hearts, rinsed, drained, and halved

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