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. 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. 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. 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. 4 Stir pasta salad; add reserved ½ cup dressing, a little at a time, if seems dry.

Nutrition per serving