Recipe courtesy of Kamut


Herb Mixture:

1/2 cup of finely chopped parsley

1/2 cup fresh chopped basil leaves

1/4 cup fresh chopped mint leaves

1 tablespoon freshly grated lemon zest


2 cloves garlic, peeled

1/4 cup low-fat buttermilk

1/2 cup 2% low-fat cottage cheese

1 tablespoon fresh lemon juice

1 tablespoon red wine vinegar

1 tablespoon balsamic vinegar

1 tablespoon extra virgin olive oil

1/2 teaspoon black pepper

1/2 cup crumbled feta cheese


2 cups cooked KAMUT® wheat pasta

1 1/2 cups sliced button mushrooms

2 cups cherry tomatoes, halved

1/2 cup shallots, minced

14 oz can artichoke hearts, drained and halved


1. Combine all the ingredients of the herb mixture together and reserve 3 tablespoons.

2. Set remaining herb mixture aside.

3.For the dressing, place the 3 tablespoons of herb mixture in a food processor.

4. Drop the 2 garlic cloves through the food chute with the food processor on and smooth. Stir in the feta.

5. To prepare salad, steam the broccoli, covered for 3-4 minutes, should still be crisp over the dressing and toss well.

Makes 6 -8 servings.

Published by WholeFoods Magazine Online, 8/5/2015