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