1/2 of an 8-ounce package reduced-fat Cream Cheese (Neufchatel Cheese)
1/3 cup finely grated Parmesan Cheese
1 tablespoon white wine vinegar
1 teaspoon kosher salt
1 cup grape tomatoes
1 cup medium black olives, drained well
1 cup diced English cucumber
1 cup chopped yellow pepper
8 oz. reduced-fat cheddar Cheese, diced
1/4 cup chopped fresh parsley
2 tablespoons freshly snipped chives
Cook pasta according to package directions, adding whole garlic cloves to the boiling water; drain pasta and set aside in a large mixing bowl. Remove garlic cloves and set aside to cool.
When garlic cloves have cooled, peel and place them into a blender with the milk, cottage cheese, cream cheese, Parmesan cheese, vinegar and salt; blend until smooth. Pour dressing mixture over the pasta, and then add all remaining ingredients. Toss to coat evenly. Cover and refrigerate for 2 hours or until ready to serve.