Description
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.
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
- ¾ cup chopped green onions
- ¾ cup chopped celery
- ½ cup chopped fresh parsley
Instructions
- 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.
- While the pasta is cooking
- whisk together mayonnaise
- sour cream
- milk and Italian dressing mix in a medium bowl until smooth; set aside.
- Drain fusilli
- then rinse under cold water and drain again. Transfer to a large salad bowl.
- 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.
- When ready to serve
- remove pasta salad from the refrigerator. Stir
- then add more dressing if it appears dry.
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 8 hrs 40 mins
Servings: 20