Mediterranean Pasta Salad with Ricotta & Feta

Mediterranean Pasta Salad with Ricotta and Feta

The talented duo Holler of Tinned Tomatoes and fellow Canadian Lisa of Lisa's Kitchen have a fabulous vegetarian blogging event No Croutons Required each month. Both of these ladies follow a vegetarian and healthy lifestyle which is evident in each of their feature stories. They are both such sweeties that I had to participate in their event as often as I can!!

Holler is one of the very first blogging friends I ever met over a year ago. She brought me out of the "lurking" stage to taking photos and blogging about the foods we eat. Lisa is very passionate about East Indian foods and a friend who comes from my old stomping grounds of Ontario. Glad to see that Spring has sprung in the East!!!

This months theme for the event was salads... featuring CHEESE. Now I am all over that!!! Of course for myself, loving "all things Greek," as I do the first thing that came to mind was feta cheese. Feta is traditionally made of sheep's or goat's milk, though today large commercial producers often make it with cow's milk. It's salty, goat-y flavour add the perfect foil for the oregano and dill dressing. With the summer months come many side salads and quick dishes. I for one don't want to spend all my time cooped up in the kitchen. This pasta salad is perfect for a quick meal for all my vegetarian friends or as a side dish with grilled lamb or chicken.

**Mediterranean Pasta Salad with Ricotta and Feta**

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 T dried oregano)
3 tablespoons finely chopped fresh dill, (or, use 2 tsp 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) ricotta cheese
3/4 cup (4 ounces) crumbled California cow's milk Feta cheese
1 ounce crumbled Feta cheese, for garnish

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.)

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.

Serves 8

TIP: You may omit the salt depending on the saltiness of your feta

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