American-Italian Pasta Salad

American-Italian Pasta Salad

This pasta salad is perfect for picnics or potlucks. It's loaded with garden veggies, parsley, and Genoa salami and tossed in a creamy Italian dressing.

Preparation Time
25 mins
Cooking Time
15 mins
Total Time
40 mins
Calories
236 Calories

Recipe Instructions

Step 1
Bring a large pot of lightly salted water to a boil. Add fusilli and cook, stirring occasionally, until tender yet firm to the bite, 10 to 13 minutes.
Step 2
Drain fusilli, then rinse under cold water and drain again. Transfer to a large salad bowl.
Step 3
Add thawed peas, salami, green onions, celery, olives, and parsley. Pour in all but 1/2 cup of the reserved dressing and mix until ingredients are well combined. Cover and refrigerate 8 hours to overnight.
Step 4
When ready to serve, remove pasta salad from the refrigerator. Stir, then add more dressing if it appears dry.
Step 5
While the pasta is cooking, whisk together mayonnaise, sour cream, milk, and Italian dressing mix in a medium bowl until smooth; set aside.

Ingredients

  • 2 tablespoons milk
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1 (16 ounce) package fusilli pasta
  • 1 (.7 ounce) package dry Italian-style salad dressing mix
  • 1 cup frozen petite peas, thawed
  • 1 cup cubed Genoa salami
  • 2 (2 ounce) cans sliced black olives, drained
  • 0.75 cup chopped green onions
  • 0.5 cup chopped fresh parsley
  • 0.75 cup chopped celery

Categories

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