1 c. part skim ricotta cheese
1/2 c. low fat yogurt
1 tsp. mustard
4 c. cooked whole wheat pasta
2 tbsp. chopped red pepper
2 tbsp. chopped green pepper
2 tbsp. onions, chopped
Parsley, salt and pepper to taste

Mix cheese, yogurt and mustard until smooth. If too stiff, add 1 or 2 tablespoons of water. Stir pasta and remaining ingredients into dressing. Decorate with parsley.