American-Italian Pasta Salad

American-Italian Pasta Salad

Made  times

"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."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


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.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.


  1. 189 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...

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...

From around the web