American-Italian Pasta Salad |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 20 |
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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 |
3/4 cup chopped green onions |
3/4 cup chopped celery |
1/2 cup chopped fresh parsley |
Directions:
1. In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water, and drain.
2. In a medium bowl, combine mayonnaise, sour cream, milk and Italian dressing mix. Whisk together until smooth, set aside.
3. In a large salad bowl combine cooked and cooled pasta, peas, olives, salami, green onions, celery and parsley. Mix in dressing last, reserving 1/2 cup. Let sit overnight in fridge. Stir before serving. Add extra dressing if pasta appears dry.
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