American-Italian Pasta Salad


  • 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


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

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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 overnight in fridge. Stir before serving. Add extra dressing if pasta appears dry.