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Creamy Pasta Salad

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    Source: www.allpastarecipes.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 2 cloves garlic, minced

    2. 1 (3 oz.) pkg. cream cheese

    3. 1 (16 oz.) carton Ricotta cheese

    4. 1 (8 oz.) carton sour cream

    5. 2 tbsp. each olive oil and milk

    6. 1 1/2 tsp. salt

    7. 1 tsp. pepper

    8. PASTA SALAD:

    9. 1 (16 oz.) box tri-color rotini

    10. 2 tbsp. oil

    11. 1 sm. bunch broccoli (about 2 c. flowerets)

    12. 1 (10 oz.) box frozen peas, defrosted

    13. 1 (5 3/4 oz.) can large black olives, sliced

    14. 4 green onions, sliced

    15. 3 sm. zucchini, cut in halves lengthwise and cut into 1/4 inch slices (about 3 c.)

    16. 1 each small green pepper and red pepper, cut in half, seeded and diced

    17. 1 c. grated Romano cheese

    Instructions Jump to Ingredients ↑

    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.

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