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American-Italian Pasta Salad

"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."
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8 h 40 m servings 236 cals
Serving size has been adjusted!
Original recipe yields 20 servings


  • Calories:
  • 236 kcal
  • 12%
  • Fat:
  • 14.6 g
  • 23%
  • Carbs:
  • 20.5g
  • 7%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 420 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water, and drain.
  2. In a medium bowl, combine mayonnaise, sour cream, milk and Italian dressing mix. Whisk together until smooth, set aside.
  3. 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 overnight in fridge. Stir before serving. Add extra dressing if pasta appears dry.

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Read all reviews 152
  1. 199 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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 th...

Most helpful
Most positive
Least positive

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 ...

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 pa...

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 lov...

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 ...

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 cou...

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 m...

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 )!...

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 past...