Green Goddess Pasta Salad

Bibliophile Thalassophile I love all animals especially cats and horses. I LOVE to cook, bake and to eat! My paternal grandparents were born in Sicily,so love of Italian food is in my DNA. I'm a fan of Chef Lidia Bastianich. Her recipes are simple foods rooted in her childhood,when families meals used the fresh vegetables and meat grown in small kitchen gardens or backyard chicken coops. Julia Child,is a goddess of the kitchen and I vow to someday cook her iconic Boeuf Bourguignon.

12 ounces fusilli or other short pasta

3 cups bite-size broccoli florets (6 to 7 oz.)

5 cups loosely packed fresh tender herbs (from about 3 bunches), such as parsley, dill, basil, and tarragon

.50 cup chopped chives

.50 cup sour cream

3 tablespoons mayonnaise

3 tablespoons fresh lemon juice (from 2 lemons)

1.50 teaspoons kosher salt, plus more for cooking pasta

.50 teaspoon freshly ground black pepper

2 cloves garlic, chopped (2 tsp.)

15.5-oz. can quartered artichoke hearts, drained and chopped

1 cup crushed pita chips

.50 cup crumbled feta

Note: Ingredients may have been altered from the original.

Directions at realsimple.com

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