Creamy Pasta Salad

Photo: flickr user avlxyz

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

For Dressing: Mix all ingredients with mixer until smooth and well blended. Reserve.

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.

(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.

Serves 12.