Recipe by Carol Emory
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (16 ounce) package
1 (.7 ounce) package
dry Italian-style salad dressing mix
frozen petite peas, thawed
2 (2 ounce) cans
sliced black olives
cubed Genoa salami
chopped green onions
chopped fresh parsley
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!
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.
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
1 bottle ranch/bacon dressing
½ cup mayonaise
½ cup sour cream
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
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.
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.
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!
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!
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:)
* Percent Daily Values are based on a 2,000 calorie diet.
American-Italian Pasta Salad
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 132
The most-tender new vegetables are here just in time for early spring salads!
Creamy, comforting potato soups will warm you up.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
This salad combines meat, cheese, veggies, and pasta into a picnic delight.
See how to make a fresh pasta salad with avocadoes, tomato, and mozzarella.
This salad is bursting with bright colors and fresh, authentic flavors.