Pasta Cheddar Cheese Salad

1 garlic clove

6 to 8 sprigs fresh parsley

1 green onion, cut in pieces

1 large cucumber, peeled, halved lengthwise, seeded and cut in pieces

1/2 tsp salt

1/2 tsp white pepper

2 cups (15 oz) Ricotta cheese

One 1 lb pkg uncooked pasta spirals or twists

2 Small green or red bell peppers (or a combination) cut in 1/2-inch pieces

1 cup (4 oz) shredded cheddar cheese

Process garlic, parsley, green onion, cucumber, salt and pepper and Ricotta cheese in food processor until combined thoroughly. Pour into large bowl. Cook pasta according to package directions. Immediately add hot pasta to bowl with ricotta dressing. Stir to thoroughly coat. Add peppers and Cheddar cheese; stir to combine. Serve immediately.

Makes about 8 servings.

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Cajun Country -- New Iberia, Louisiana