Creamy Pasta Salad

By wpolumbo

Just don't eat it after a long day on the counter!

Ingredients

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

Preparation

Step 1

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.