16 ounces penne pasta (bow tie pasta would look nice as well)
4 tbsp olive oil
1/2 medium head of broccoli cut into 1/2 pieces
1/2 cup mushrooms, cleaned and sliced
1/2 cup cottage cheese
1 tbsp red wine vinegar
Cook the pasta according to package directions in a generous quantity of water. Drain and return to the pan and toss with 1 tablespoon of olive oil. Heat 1 tablespoon of oil in a deep sauté pan over medium heat. Add the broccoli and cook until tender crisp about 5-7 minutes. Transfer to a separate bowl and set aside. In the same pan, sauté the mushrooms until starting to brown. Toss the broccoli and mushrooms with the pasta. Add the cottage cheese and toss again. Whisk together the remaining oil and the 1 tablespoon of vinegar and toss with the pasta. Season generously with salt and pepper. Refrigerate overnight or until serving.
Note: an already mixed oil and vinegar dressing can be used instead of the oil and red wine mixture.