Mun-chee® Cheese Pasta Salad

Makes 6 servings.


  • 2 heads radicchio
  • 3 c. Mun-chee® cheese, cut into 1/2” cubes
  • 1/2 lb. cooked fusilli or similar cooked pasta
  • 1 pt. cherry tomatoes, cut in half
  • 1 bunch minced fresh scallions
  • 2 heads Belgian endive
  • 1/2 c. celery, minced
  • 1/2 c. parsley, finely chopped
  • 1/2 c. basil, finely chopped
  • 1 Tbsp. fresh garlic, minced
  • 1/4 c. fresh lemon juice
  • 1-1/2 c. olive oil
  • 3/4 c. 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.