Yield: 8 servings
1-pound uncooked pasta, such as penne or rotini
1 cup crumbled feta cheese
1/4 cup sour cream
1/4 cup chopped fresh dill (I used parsley)
1 teaspoon dried oregano
1 garlic clove
Grated zest and juice of 1 lemon
1 teaspoon red wine vinegar
1/4 cup extra virgin olive oil, plus more for drizzling
1 English cucumber, cut into 1/2-inch cubes (I like half-moons)
15 grape tomatoes, halved
1 small red onion, thinly sliced
1/4 pound pitted Kalamata olives
In a large pot of salted boiling water, cook the pasta according to the package directions. Strain the pasta and transfer it to a large bowl to cool slightly. While the pasta cools, make the dressing.
MAKE THE DRESSING:
Combine 1/2 cup of the feta with sour cream, dill, oregano, garlic, lemon zest and juice, a pinch of salt, and the vinegar in a food processor and pulse a few times. With the processor running, slowly add the olive oil intil combines and smooth.
Combine the pasta, cucumber, tomatoes, and onion in a large bowl. Add the dressing and toss to coat well. Top with remaining feta and the olives. Drizzle lightly with additional olive oil just before serving. Season the salad with salt and pepper, to taste.
Recipe comes from "Joy of kosher" by Jamie Geller.
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