Put everything in the blender, whiz, and you've got a great salad dressing.

This kind of thing seems a bit old-fashioned right now, but it was quite a good dish. Nothing fancy or spicy, just simple and good. My sauce was a bit runny, but I expect that's because I used my stick blender to buzz the not-quite-unfrozen ricotta and yogurt together. If I'd planned ahead a bit better, I could have mixed this by hand and it would have been a bit thicker. A short 1-1/2 cups of macaroni made about 4 cups cooked, as asked by the recipe. It might be nice to double the veggies (green olives, red bell pepper, and scallion). I think you could add lots of bits of different veggies it would be fine.
The recipe says it serves 4-6; I think 6-8 might be more like it.

Nothing fancy, but easy, fast, and tasty. Could be served in smaller portions over lettuce as a starter perhaps.

At our house, this recipe srved 2 as a the main course, tasty and fast.