Rating: 4.5 stars 4.3
212 Ratings
  • 5 star values: 124
  • 4 star values: 58
  • 3 star values: 19
  • 2 star values: 11
  • 1 star values: 0

This fusilli pasta salad made with garden veggies, Italian parsley, Genoa salami, and a creamy Italian dressing will be a favorite at your next picnic or potluck.

Recipe Summary

prep:
25 mins
cook:
15 mins
additional:
8 hrs
total:
8 hrs 40 mins
Servings:
20
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

236 calories; protein 5.6g; carbohydrates 20.5g; fat 14.6g; cholesterol 17mg; sodium 420.4mg. Full Nutrition
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