Creamy Pasta Salad

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

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.

garlic, cream cheese, ricotta cheese, sour cream, olive oil, salt, pepper, rotini, oil, broccoli, black olives, green onions, zucchini, green pepper, romano cheese

Taken from www.yummly.com/recipe/Creamy-Pasta-Salad-1654480 (may not work)