American-Italian Pasta Salad

This American-Italian pasta salad recipe is loaded with garden veggies, Italian 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

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

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, 10 to 13 minutes. Drain, rinse under cold water, and drain again. Transfer to a large bowl.

Step 2

Meanwhile, whisk mayonnaise, sour cream, milk, and Italian dressing mix together in a medium bowl until smooth. Refrigerate ½ cup dressing until ready to serve; set aside remaining dressing.

Step 3

Add thawed peas, salami, green onions, celery, olives, and parsley to pasta; stir in remaining dressing until well combined. Cover and refrigerate 8 hours to overnight.

Step 4

Stir pasta salad; add reserved ½ cup dressing, a little at a time, if seems dry.