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

PASTA SALAD:

1 (16 oz.) box tri-color rotini
2 tbsp. oil
1 sm. 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 sm. 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

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.