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.
Preparation Time
30 mins
Cooking Time
10 mins
Total Time
40 mins
Calories
236 Calories
Recipe Instructions
Step 1
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water, and drain.
Step 2
In a medium bowl, combine mayonnaise, sour cream, milk and Italian dressing mix. Whisk together until smooth, set aside.
Step 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.