Pasta cheddar cheese salad

1 Servings

Ingredients

Quantity Ingredient
1 Container Ricotta Cheese; 15 Oz
1 large Cucumber; Peeled & Cut In Chunks
1 Green Onion With Top; Cut In 1\" Pieces
7 Sprigs Fresh Parsley; Stems Removed
1 Clove Garlic; Peeled
½ teaspoon Salt
½ teaspoon White Pepper
1 pounds Pasta Spirals Or Twists
2 smalls Green Or Red Peppers; Cut 1/2\" Pieces
1 cup Shredded Cheddar Cheese

Directions

Fit food processor with steel cutting blade Add Ricotta cheese, cucumber, onion, parsley garlic, salt and white pepper; cover. Process until well combined. Pour into large bowl. Cook pasta according to package directions; drain. Immediately add hot pasta to bowl with dressing mixture. Stir to thoroughly coat pasta. Add green peppers and Cheddar cheese; mix lightly Season with additional salt and white pepper to taste, if desired. Serve immediately or cover and refrigerate up to 3 days. For maximum flavor, bring to room temperature before serving; toss lightly.

Posted to TNT Recipes Digest, Vol 01, Nr 922 by slea@...

(Shawn Zehnder Lea) on Jan 9, 1998

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