Creamy Italian Pasta Salad

Ingredients Dressing

  • 2 cloves garlic, minced
  • 3 ounces cream cheese, softened
  • 16 ounces ricotta cheese
  • 8 ounces sour cream
  • 2 tablespoons olive oil
  • 2 tablespoons whole milk
  • 1 1/2 teaspoon salt
  • 1 teaspoon pepper

Salad

  • 16 ounces rotini
  • 2 tablespoons olive oil
  • 2 cups of broccoli florets, blanched
  • 10 ounces frozen peas, blanched
  • 5 ounces large black olives, sliced
  • 4 green onions, sliced
  • 3 small zucchini, halved lengthwise and cut into 1/4-inch slices
  • 1 green and red pepper, cut in half, seeded and diced
  • 1 cup grated Romano cheese

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

For Pasta Salad: Cook noodles until al dente; drain well. Put into large bowl; add oil and toss. Add dressing; toss to mix. Add vegetables to pasta mixture; toss gently to mix. Cover and refrigerate. Stir in Romano cheese just before serving.

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