Creamy Pasta Salad
By: Anonymous
Published: Monday, November 30, 2009 - 3:07pm

Ingredients




2 cloves garlic, minced
1 (3 oz.) pkg. cream cheese
1 (16 oz.) carton Ricotta cheese
1 (8 oz.) carton sour cream
2 tablespoons each olive oil and milk
1 1/2 teaspoons salt
1 teaspoon pepper
1 (16 oz.) box tri-color rotini
2 tablespoons oil
1 sm. bunch broccoli (about 2 c. flowerets)
1 (10 oz.) box frozen peas, defrosted
1 (5 ¾ oz.) can large black olives, sliced
4 green onions, sliced
3 sm. zucchini, cut in halves lengthwise and cut into ¼ inch slices (about 3 c.)
1 small green pepper and red pepper, cut in half
1 cup grated Romano cheese

Preparation

1 For Dressing: Mix all ingredients with mixer until smooth and well blended. Reserve. 2 For Pasta Salad: Cook noodles according to package; drain well. Put into large bowl. Add oil and toss to mix. Add dressing; toss to mix. Cook broccoli in boiling water until just crisp tender. Drain; rinse under cold water; drain well. 3 (You may wish to steam the broccoli instead of boiling it.) Add broccoli and remaining vegetables to pasta mixture; toss gently to mix. Cover, refrigerate and chill. Can also serve at room temperature. Stir in Romano cheese just before serving. 4 Serves 12.