Recipe - Pasta Cheddar Cheese Salad

1 Container Ricotta Cheese; 15
Oz
1 lg Cucumber; Peeled & Cut In
Chunks
1 Green Onion With Top; Cut In
1" Pieces
7 Sprigs Fresh Parsley; Stems
Removed
1 Clove Garlic; Peeled
One half teaspoon Salt
One half teaspoon White Pepper
1 pound Pasta Spirals Or Twists
2 small Green Or Red Peppers; Cut
1/2" Pieces
1 cup Shredded Cheddar Cheese

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@hightowerservices.com
(Shawn Zehnder Lea) on Jan 9, 1998