American-Italian Pasta Salad
1 (16 ounce) bag fusilli pasta
2 (2.25 ounce) cans sliced black olives, drained
1 cup frozen petite peas, thawed
1 cup Genoa salami, cut into 1/2 inch cubes
3/4 cup chopped green onions
3/4 cup chopped celery
1/2 cup finely chopped Italian parsley
1 (.6 ounce) package Italian salad dressing mix
1 cup mayonnaise
1 cup sour cream
2 tablespoons milk
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
In medium bowl combine mayonnaise, sour cream, milk and Italian dressing mix. Whisk together until smooth, set aside. In large salad bowl combine cooked and cooled pasta, peas, green onions, celery and parsley. Add dressing last and mix. (You may want to reserve about 1/2 cup of the dressing) Let sit over night in fridge. (Pasta will soak up dressing.) Stir before serving. Add extra dressing if pasta appears dry.
Makes 20 servings.
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