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American-Italian Pasta Salad

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."

Rate/Review | Read Reviews (133)

Prep Time:
30 Min

Cook Time:
10 Min

Ready In:
8 Hrs 40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 20 servings

Ingredients

1 (16 ounce) package fusilli pasta
1 cup mayonnaise
1 cup sour cream
2 tablespoons milk
1 (.7 ounce) package dry Italian-style salad dressing mix
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

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 overnight in fridge. Stir before serving. Add extra dressing if pasta appears dry.