Mun-chee® Cheese Pasta Salad

Makes 6 servings.


  • 2 heads radicchio
  • 3 cups Mun-chee® cheese, cut into 1/2” cubes
  • 1/2 lb. cooked fusilli or similar cooked pasta
  • 1 pint cherry tomatoes, cut in half
  • 1 bunch minced fresh scallions
  • 2 heads Belgian endive
  • 1/2 cup celery, minced
  • 1/2 cup parsley, finely chopped
  • 1/2 cup basil, finely chopped
  • 1 Tbsp. fresh garlic, minced
  • 1/4 cup fresh lemon juice
  • 1-1/2 cups olive oil
  • 3/4 cup Balsamic or red wine vinegar
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground black pepper


Separate all the large outer leaf “cups” from the two heads of radicchio and reserve. Shred the remaining small inner leaves and reserve separately. In a large non-reactive mixing bowl combine all ingredients, including the shredded radicchio, and mix well. Fill the radicchio “cups” with the mixture and serve individually on small plates as an appetizer, or arrange them on a buffet platter for family style service.