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American-Italian Pasta Salad
SUBMITTED BY:
Carol Emory
PHOTO BY:
Sokha
"Garden veggies with fusilli pasta, Italian Parsley, Genoa salami and creamy Italian dressing makes for a pasta salad that will be a favorite at your next picnic or pot-luck."
RECIPE RATING:
Read Reviews
(106)
Review/Rate This Recipe
PREP TIME
30 Min
COOK TIME
10 Min
READY IN
8 Hrs 40 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 (16 ounce) package fusilli pasta
1 cup frozen petite peas, thawed
2 (2 ounce) cans sliced black olives
1 cup cubed Genoa salami
3/4 cup chopped green onions
3/4 cup chopped celery
1/2 cup chopped fresh parsley
1 (.7 ounce) package dry Italian-style salad dressing mix
1 cup mayonnaise
1 cup sour cream
2 tablespoons milk
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DIRECTIONS
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
In a medium bowl combine mayonnaise, sour cream, milk and Italian dressing mix. Whisk together until smooth, set aside.
In a large salad bowl combine cooked and cooled pasta, peas, olives, salami, green onions, celery and parsley. Mix in dressing last, reserving 1/2 cup. Let sit over night in fridge. Stir before serving. Add extra dressing if pasta appears dry.
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REVIEWS
Reviewed on Apr. 4, 2004 by Sarah
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Sarah
Apr. 4, 2004
I created this version from everyone's suggestions. This was an awesome recipe. I would definitely make it again. Cook until Al Dente: 1 (16 ounce) package tri-color fusilli pasta 1 package chicken tortellini Mix: 1 bottle ranch/bacon dressing ½ cup mayonaise ½ cup sour cream Combine: Cooked and cooled pasta Sour Cream Dressing Mix 2 (2 ounce) cans sliced black olives 1 cup frozen petite peas, thawed 1 cup Hot pepperoni 3/4 cup chopped celery 3/4 cup chopped green onions 3/4 cup chopped red pepper 1/2 cup chopped fresh parsley 1/4 of a small bag Sun dried tomatoes, diced Provolone & Mozzarella cheese, cubed
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32 users found this review helpful
I created this version from everyone's suggestions. This was an awesome recipe. I would...
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Reviewed on Jul. 23, 2003 by
GINAH1
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GINAH1
Jul. 23, 2003
I liked this recipe and I would definitely make it again-however, next time I will add more mayonnaise as the leftovers were a little dry the next day.
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24 users found this review helpful
I liked this recipe and I would definitely make it again-however, next time I will add more...
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Reviewed on Jun. 13, 2003 by diggergirl
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diggergirl
Jun. 13, 2003
I'm the original creator of this recipe, Carol Emory. I did not want to star rate my recipe because I feel that would be unfair, however I want to clear up some modifications that were made to the recipe. I actually only use about half a cup of green onion and about 1 and 1/2 cups of petite peas. Italian parsley is best to use when making this (also know as broad leaf parsley.) I add the peas to the pasta in the last 2 minutes of cooking and rinse both to cool before mixing it together. Also, I've found that ranch dressing works best (especially when mixed with 1 cup mayonaise and 1 cup low-fat buttermilk.) The dressing has a better chance of staying creamy when buttermilk is used. And with the portions listed, I would use about a half cup more of dressing and serve the recipe to about 8. Thanks for the reviews everyone. I have more recipes on the way!
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23 users found this review helpful
I'm the original creator of this recipe, Carol Emory. I did not want to star rate my recipe...
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Reviewed on Jun. 13, 2003 by CMIKUS
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CMIKUS
Jun. 13, 2003
Honestly, the best creamy pasta salad. Fresh parsley and the dry italian dressing mix are definitely the key ingredients. I used more sour cream and less mayo and it was perfect. Everyone loved it. PS: You definitely need to reserve some dressing and add it when ready to serve.
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23 users found this review helpful
Honestly, the best creamy pasta salad. Fresh parsley and the dry italian dressing mix are...
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Reviewed on Jun. 14, 2003 by Jen Loftus
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Jen Loftus
Jun. 14, 2003
What an awesome summer salad! We had a family of 5 as guests this weekend and I wanted something bulky that could make it 3 days, this was it! I did modify it a bit though: I added chopped plum tomatoes,a small jar of roasted red peppers with a couple tablespoons of the juice, a 6 ounce can of olives I sliced in half, and a bit more of the dry salad mix. Wasn't dry at all - My husband said it's the best pasta salad he's ever had, and the 2 year old came back for more. Great recipe Carol!
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19 users found this review helpful
What an awesome summer salad! We had a family of 5 as guests this weekend and I wanted...
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Reviewed on Jun. 23, 2005 by IAMLIBBY
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IAMLIBBY
Jun. 23, 2005
i have made this many times since first finding it. It is a FABULOUS recipe for hot summer night when no one really wants to eat. Even the kids love it ( and they do not like salad for dinner )! I used the Kroger- Private Selections Hard Salami ( I think it is a 16 oz. package way cheaper than the Genoa found in the regular lunch meat section cut into pizza like wedges) and a small bag of frozen baby carrots and a small bag of frozen petite baby peas , thawed and drained ( extras are for the next time) dice the celery don't chop it and add any of your favorite veggies, such as broccoli ( florettes), tomato,diced red pepper diced and red onion diced. Try it, you will love it!
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15 users found this review helpful
i have made this many times since first finding it. It is a FABULOUS recipe for hot summer...
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Reviewed on Jul. 4, 2003 by ALOHALANI
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ALOHALANI
Jul. 4, 2003
SOOOO GOOOOD! I was tired of the same old pasta salad with the bottled Italian dressing, and boy was this salad a delicious change! What a wonderfully refreshing and simple dish! Made it in 15 minutes (chopped the veggies and mixed the dressing while the noodles boiled). I used rotele noodles, diced a half a cucumber, half a red bell pepper, and half a carrot. Minced 2 cloves garlic, and coarsley chopped a quarter of an onion (the onion flavor did not overpower the dish). Dressing was 3/4 C mayo, 3/4 C sour cream, 1/4 C milk, and 1 packet dry Italian dressing mix. That's it! I completely forgot to put salami, or pepperoni, but the meat was not missed, even by my extremely carnivorous boyfriend. Now even my vegetarian friends can enjoy the fantastic salad! I believe any combo of veggies will work wonderfully. Just use what's on hand. THANKS CAROL:)
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15 users found this review helpful
SOOOO GOOOOD! I was tired of the same old pasta salad with the bottled Italian dressing, and...
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Reviewed on Aug. 29, 2002 by MOLSON7
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MOLSON7
Aug. 29, 2002
I would not make this again. It was ok. The previous reviewers were right, it was way too dry and needed more milk. I doubled the dressing ingredients and it was still vey dry after being in the fridge. Regardless I did not think it tasted all that great.
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15 users found this review helpful
I would not make this again. It was ok. The previous reviewers were right, it was way too dry...
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Reviewed on Jun. 13, 2003 by GDOBRUSKY
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GDOBRUSKY
Jun. 13, 2003
Good pasta salad to eat during the heat of summer. Make the night before and enjoy for dinner the next day. I didn't change a thing in this recipe. But, I would suggest using tri-colored pasta noodles just to add some color to this mostly green dish. Thanks!
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14 users found this review helpful
Good pasta salad to eat during the heat of summer. Make the night before and enjoy for dinner...
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Reviewed on Dec. 18, 2005 by
MOSHI8
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MOSHI8
Dec. 18, 2005
I have made this many times since first coming across this recipe in 2001. The only modification I have made is I add cubed cheese as I can never get enough cheese. The last time I made it I could only find sliced salami, so I just cut each piece into fourths. This was by far the best and I will do this going forward. This is always a hit!
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13 users found this review helpful
I have made this many times since first coming across this recipe in 2001. The only...