Meals Matter

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Contributed By: LTeifel
DCOC

Pasta salad full of Mediterranean ingredients tossed in a homemade dressing.

Ingredients

DRESSING:

1 Small red onion, finely chopped

1/3 c Fresh lemon juice (about 3 lemons)

1/4 c Chopped fresh oregano leaves (or use 1 tbsp dried oregano)

3 tbsp Chopped fresh dill (or use 2 tsp dried dill)

2 tbsp Red wine vinegar

1/2 c Extra virgin olive oil

Salt and freshly ground pepper, to taste

SALAD:

1 lb Fusilli (corkscrew) or penne pasta

1/2 pint Cherry tomatoes, halved

1 English cucumber, quartered lengthwise, then sliced crosswise 1/4" thick (alternatively, use 2 medium cucmbers, peel and seed them, cut as directed)

1 c Kalamata olives, pitted and halved

1/4 c (6 oz) ricotta cheese

1/4 c (4 oz) crumbled feta cheese

1-1/2 tsp Red pepper flakes (optional)

Salt and freshly ground pepper, to taste

1 oz Crumbled feta cheese, for garnish

Preparation

TO PREPARE THE DRESSING:

Combine all ingredients except the oil, salt and pepper. Slowly whisk in oil until it is thoroughly combined with the other ingredients. Season with salt and pepper. Let stand for at least 30 minutes. Can be made the day before and refrigerated.

TO MAKE THE SALAD:

Bring 3 quarts of water and 1 tbsp of salt to a boil. Add pasta and cook for 10 minutes, or until the pasta is tender but still sightly firm to the bite. Drain (do not rinse) and let cool to room temperature, mixing occasionally. When cool, place in large bowl and add dressing. Using a wooden spoon, gently mix until dressing is well distributed. Add the remaining ingredients except salt and pepper and 1 oz of feta, for garnish. Let stand for 30 minutes. Mix well and season with salt and pepper. Plate with remaining crumbled feta and serve.

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