New England Pasta Salad With Ricotta And Feta

Prep Time: 0 Minutes

Cook Time: 10 Minutes

Ready In: 10 Minutes

Servings: 6

This is a fabulous pasta salad. So full of great herbs, cheeses and flavors you will never go wrong serving this. I always make a double batch so I have enough left to eat for a few days afterwards.

Ingredients:

1 pound penne pasta

2 medium cucumbers peeled seeded and sliced

1 cup olives pitted and halved

1 teaspoons red pepper flakes

3/4 cup ricotta cheese

3/4 cup crumbled feta cheese

1 ounce crumbled feta cheese for garnish

dressing

1/2 large red onion finely chopped

1/4 cup plus 2 tablespoons fresh lemon juice

1/4 cup finely chopped fresh oregano leaves

3 tablespoons finely chopped fresh dill

2 tablespoons red wine vinegar

1/2 cup extra-virgin olive oil

1 teaspoon salt

1 teaspoon freshly ground black pepper

Directions:

1. Bring 3 quarts of water and 1 tablespoon of kosher salt to a boil then add the pasta and cook for 10 minutes.
2. Drain and let cool to room temperature stirring occasionally.
3. When cool place in a large bowl and add the dressing.
4. For the dressing combine all ingredients except for oil, salt and pepper.
5. Slowly whisk in the oil until it is thoroughly combined.
6. Season with salt and pepper.
7. Allow to stand at least 30 minutes.
8. Using a wooden spoon gently mix salad until dressing is well distributed.
9. Add remaining ingredients except 1 ounce feta for garnish.
10. Let stand for 1/2 hour.
11. Mix well and top with feta and serve.

By RecipeOfHealth.com