This American-Italian fusilli pasta salad recipe, made with garden veggies, Italian parsley, Genoa salami, and a creamy Italian dressing, will be a favorite at your next picnic or potluck.
Ingredients
- 1 , 16 ounce
- 1 cup mayonnaise
- 1 cup sour cream
- 2 tablespoons milk
- 1 , .7 ounce
- 1 cup frozen petite peas , thawed
- 1 cup cubed Genoa salami
- 0.75 cups chopped green onions
- 0.75 cups chopped celery
- 2 , 2 ounce
- 0.5 cups chopped fresh parsley
Instructions
-
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.
-
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.
-
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.
-
4
Stir pasta salad; add reserved ½ cup dressing, a little at a time, if seems dry.
Nutrition Facts
Per serving
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