American-Italian Pasta Salad recipe

20 servings

1 (16 ounce) package fusilli pasta

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

1 (.7 ounce) package dry Italian-style salad dressing mix

1 cup mayonnaise

1 cup sour cream

2 tablespoons milk

In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.

In a medium bowl combine mayonnaise, sour cream, milk and Italian dressing mix.

Whisk together until smooth, set aside.

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 over night in fridge.

Stir before serving.

Add extra dressing if pasta appears dry.