MEDITERRANEAN PASTA SALAD
WITH CALIFORNIA RICOTTA AND FETA

FOR THE DRESSING:
1/2 large red onion, (about 5 ounces), finely chopped
1/4 cup plus 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 (alternatively, use 2 medium cucumbers, peel and seed them, cut as directed)
1 cup kalamata olives, (about 4 ounces) pitted and halved
Salt and freshly ground pepper, to taste
1 1/2 teaspoons red pepper flakes (optional)
3/4 cup (6 ounces) California Ricotta cheese
3/4 cup (4 ounces) crumbled California cow's milk Feta cheese
1 ounce crumbled Feta cheese, for garnish

DRESSING:
Combine all dressing ingredients except for the oil, salt and pepper.

Slowly whisk in the 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.)

SALAD:
Bring 3 quarts of water and 1 tablespoon of kosher salt to a boil. Add the pasta and cook for 10 minutes, or until the pasta is tender but still slightly firm to the bite. Drain (do not rinse) and let cool to room temperature, mixing occasionally.

When cool, place in a large bowl and add the dressing. Using a wooden spoon, gently mix until the dressing is well distributed.

Add the remaining ingredients except salt and pepper and 1 ounce of Feta for garnish. Let stand for 1/2 hour.

Mix well and season with salt and pepper. Top with remaining crumbled Feta and serve.

Servings: 8
Source: California Milk Advisory Board