American-Italian Pasta Salad Recipe -
American-Italian Pasta Salad Recipe
  • READY IN 8+ hrs

American-Italian Pasta Salad

Recipe by  

"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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Original recipe makes 20 servings Change Servings
  • PREP

    30 mins
  • COOK

    10 mins

    8 hrs 40 mins


  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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Reviews More Reviews

Most Helpful Positive Review
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!

Most Helpful Critical Review
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.

Apr 04, 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

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.

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.

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!

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!

Jul 04, 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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  • Calories
  • 236 kcal
  • 12%
  • Carbohydrates
  • 20.5 g
  • 7%
  • Cholesterol
  • 17 mg
  • 6%
  • Fat
  • 14.6 g
  • 23%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 5.6 g
  • 11%
  • Sodium
  • 420 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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