Real California Recipes Cookbook
It’s time to roll up your sleeves and get down to business! Our recipe book is full of the latest and greatest as well as your classic favorites. And the best part? It’s only a click away.
Look for the seal.
◀ SEE ALL RECIPES
Mediterranean Pasta Salad with Ricotta & Feta
Recipes
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) 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
Find & Buy
Directions:
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.
Now you're cookin'
Visit us on:
© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.
© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.