American-Italian Pasta Salad


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This fusion salad will feed your extended family plus all the neighbors - great for large groups and delicious!

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  • 1 16 oz. pkg. fusilli pasta
  • 2 2 oz. cans sliced black olives
  • 1 C. frozen petite peas, thawed
  • 1 C. cubed Genoa salami
  • 3/4 C. chopped green onions
  • 3/4 C. chopped celery
  • 1/2 C. chopped fresh parsley
  • 1 .7 oz. package dry Italian-style salad dressing mix
  • 1 C. mayonnaise
  • 1 C. sour cream
  • 2 Tbs. milk

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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 C. of the dressing) Let sit over night in fridge. (Pasta will soak up dressing.) Stir before serving. Add extra dressing if pasta appears dry.

Yield: 20 servings

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