American-Italian Pasta Salad

This fusilli pasta salad made with garden veggies, Italian parsley, Genoa salami, and a creamy Italian dressing will be a favorite at your next picnic or potluck.

• 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
• ½ cup chopped fresh parsley
• ¾ cup chopped celery
• 1 (16 ounce) package fusilli pasta
• ¾ cup chopped green onions
• 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

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

While the pasta is cooking, whisk together mayonnaise, sour cream, milk and Italian dressing mix in a medium bowl until smooth; set aside.

Step 3

Drain fusilli, then rinse under cold water and drain again. Transfer to a large salad bowl.

Step 4

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 5

When ready to serve, remove pasta salad from the refrigerator. Stir, then add more dressing if it appears dry.