Mediterranean Pasta Salad with Ricotta & Feta

Name: Mediterranean Pasta Salad with Ricotta & Feta
Ingredients: For the dressing:; – 1/2 large red onion, (about 5 ounces), finely chopped; – 1/4 cup + 2 tablespoons fresh lemon juice (about 2 lemons); – 1/4 cup finely chopped fresh oregano leaves (or, use 1 tablespoon dried oregano); – 3 tablespoons finely chopped fresh dill, (or, use 2 teaspoons dried dill); – 2 tablespoons red wine vinegar; – 1/2 cup extra-virgin olive oil; – Salt and freshly ground pepper, to taste; For the salad:; – 1 pound fusilli (corkscrew) or penne pasta; – 1/2 pint cherry tomatoes (or approximately two dozen), halved; – 1 English cucumber (about 12 ounces) quartered lengthwise, then sliced crosswise 1/4 inch thick; – 1 cup kalamata olives, (about 4 ounces) pitted and halved; – 1 1/2 teaspoons red pepper flakes (optional); – 3/4 cup (6 ounces) Real California Ricotta cheese; – 3/4 cup (4 ounces) crumbled Real California cow's milk Feta cheese; – 1 ounce crumbled Real California Feta cheese, for garnish

staging.realcaliforniamilk.com

Taste the Mediterranean sun with our Pasta Salad featuring Real California Ricotta and Feta. Perfect for a vibrant and delicious side or snack!

View full recipe on staging.realcaliforniamilk.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at staging.realcaliforniamilk.com.

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Ingredients

For the dressing:
– 1/2 large red onion, (about 5 ounces), finely chopped
– 1/4 cup + 2 tablespoons fresh lemon juice (about 2 lemons)
– 1/4 cup finely chopped fresh oregano leaves (or, use 1 tablespoon dried oregano)
– 3 tablespoons finely chopped fresh dill, (or, use 2 teaspoons dried dill)
– 2 tablespoons red wine vinegar
– 1/2 cup extra-virgin olive oil
– Salt and freshly ground pepper, to taste
For the salad:
– 1 pound fusilli (corkscrew) or penne pasta
– 1/2 pint cherry tomatoes (or approximately two dozen), halved
– 1 English cucumber (about 12 ounces) quartered lengthwise, then sliced crosswise 1/4 inch thick
– 1 cup kalamata olives, (about 4 ounces) pitted and halved
– 1 1/2 teaspoons red pepper flakes (optional)
– 3/4 cup (6 ounces) Real California Ricotta cheese
– 3/4 cup (4 ounces) crumbled Real California cow's milk Feta cheese
– 1 ounce crumbled Real California Feta cheese, for garnish