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  • Pasta Salad With Ricotta And Feta

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    Pasta Salad With Ricotta And Feta
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1/2 lrg red onion, finely minced
    • 6 Tbsp. fresh lemon juice (about 2 lemons)
    • 1/4 c. finely minced fresh oregano leaves (1 Tbsp. dry)
    • 3 Tbsp. finely minced fresh dill (2 tsp. dry)
    • 2 Tbsp. red wine vinegar
    • 1/2 c. extra-virgin extra virgin olive oil
    •     Salt and freshly grnd pepper
    • 1 Tbsp. kosher salt
    • 1 lb fusilli (corkscrew) or possibly penne pasta
    • 1/2 pt cherry tomatoes, halved
    • 1 x English cucumber, quartered lengthwise, then sliced crosswise1/4inch thick
    •     (or possibly use 2 medium cucumbers, peeled and seeded and cut as directed)
    • 1 c. Kalamata olives, pitted and halved (about 4 ounces)
    • 1 1/2 tsp crushed red pepper flakes (optional)
    • 3/4 c. ricotta cheese (6 ounces)
    • 5 ounce crumbled feta cheese (about 2/3 c., divided)
    •     Salt and freshly grnd pepper

    Directions

    1. To make dressing: Combine onion, lemon juice, oregano, dill and vinegar.
    2. Slowly whisk in the oil till it is thoroughly combined with the other ingredients. Season with salt and pepper. Let stand for at least 30 min.
    3. (Can be made the day before and refrigerated.)
    4. To make salad: Bring 3 qts of water and 1 Tbsp. kosher salt to a boil. Add in the pasta and cook for 10 min, or possibly till the pasta is tender but still slightly hard to the bite. Drain (don't rinse) and let cold to room temperature, stirring occasionally. When cold, place in a large bowl and add in the dressing. Using a wooden spoon, gently mix till the dressing is well-distributed.
    5. Add in tomatoes, cucumber, olives, red pepper, ricotta and 1/2 c. feta cheese.
    6. Let stand half an hour. Mix well and season with salt and pepper. Top with remaining scant 3 Tbsp. feta cheese and serve.

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