Ingredients
20
20 servings
- •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
- •1 cup cubed Genoa salami
- •0.75 cup chopped green onions
- •0.75 cup chopped celery
- •2 (2 ounce) cans sliced black olives, drained
- •0.5 cup chopped fresh parsley
Instructions
- Bring a large pot of lightly salted water to a boil. Add fusilli and cook, stirring occasionally, until tender yet firm to the bite, 10 to 13 minutes.
- While the pasta is cooking, whisk together mayonnaise, sour cream, milk and Italian dressing mix in a medium bowl until smooth; set aside.
- Drain fusilli, then rinse under cold water and drain again. Transfer to a large salad bowl.
- Add thawed peas, salami, green onions, celery, olives, and parsley. Pour in all but 1/2 cup of the reserved dressing and mix until ingredients are well combined. Cover and refrigerate 8 hours to overnight.
- When ready to serve, remove pasta salad from the refrigerator. Stir, then add more dressing if it appears dry.
Nutritional Facts
Per 20 servings
- Calories: 236
- Carbohydrate: 21g
- Fat: 15g
- Fiber: 2g
- Protein: 6g
- Sugar: 2g
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