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 (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

Description

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