Instructions: To make dressing: Combine onion, lemon juice, oregano, dill and vinegar.

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.)

To make salad: Bring 3 quarts of water and 1 tablespoon 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, stirring 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 tomatoes, cucumber, olives, red pepper, ricotta and 1/2 cup feta cheese.

Let stand half an hour. Mix well and season with salt and pepper. Top with remaining scant 3 tablespoons feta cheese and serve.

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