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Italian-American Pasta Salad

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PREP TIME
25 min
COOKING TIME
15 min
TOTAL TIME
520 min
SERVINGS
20 servings
Lunch
Italian-American Pasta Salad
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
  • 1 cup cubed Genoa salami
  • 3/4 cup chopped green onions
  • 3/4 cup chopped celery
  • 2 (2 ounce) cans sliced black olives, drained
  • 1/2 cup chopped fresh parsley
Instructions
1
Boil a substantial container of salted water until it reaches its maximum temperature. Introduce fusilli into the boiling liquid and cook, stirring periodically, until it reaches a suitable texture that still retains some firmness in the center, approximately 10 to 13 minutes.
2
During this time, prepare a separate mixture by blending mayonnaise, sour cream, milk, and Italian dressing mix in a medium-sized bowl until it reaches a uniform consistency; place the mixture aside for later use.
3
Once the fusilli has completed its cooking time, drain it and rinse it under cold water to remove excess starch. Transfer the cooked pasta to a large serving bowl.
4
Add thawed peas, salami slices, chopped green onions, diced celery, pitted olives, and chopped parsley to the pasta. Pour in all but half a cup of the reserved dressing mixture and mix until the ingredients are well-coordinated.
5
Cover the bowl with a lid and refrigerate the pasta salad for at least 8 hours, or overnight.
6
When you're ready to serve, retrieve the pasta salad from the refrigerator and stir it thoroughly. If the salad appears dry, add more of the reserved dressing mixture to achieve the desired consistency.