Garden veggies with fusilli pasta, Italian Parsley, Genoa salami and creamy Italian dressing makes for a pasta salad that will be a favorite at your next picnic or pot-luck.

Advertisement

Ingredients

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

Directions

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

    Advertisement
  • 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.

Nutrition Facts

236 calories; protein 5.6g 11% DV; carbohydrates 20.5g 7% DV; fat 14.6g 23% DV; cholesterol 17mg 6% DV; sodium 420.4mg 17% DV. Full Nutrition

Reviews (160)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/14/2003
I'm the original creator of this recipe, Carol Emory. I did not want to star rate my recipe because I feel that would be unfair, however I want to clear up some modifications that were made to the recipe. I actually only use about half a cup of green onion and about 1 and 1/2 cups of petite peas. Italian parsley is best to use when making this (also know as broad leaf parsley.) I add the peas to the pasta in the last 2 minutes of cooking and rinse both to cool before mixing it together. Also, I've found that ranch dressing works best (especially when mixed with 1 cup mayonaise and 1 cup low-fat buttermilk.) The dressing has a better chance of staying creamy when buttermilk is used. And with the portions listed, I would use about a half cup more of dressing and serve the recipe to about 8. Thanks for the reviews everyone. I have more recipes on the way! Read More
(177)

Most helpful critical review

Rating: 3 stars
08/29/2002
I would not make this again. It was ok. The previous reviewers were right it was way too dry and needed more milk. I doubled the dressing ingredients and it was still vey dry after being in the fridge. Regardless I did not think it tasted all that great. Read More
(18)
212 Ratings
  • 5 star values: 124
  • 4 star values: 58
  • 3 star values: 19
  • 2 star values: 11
  • 1 star values: 0
Rating: 5 stars
06/13/2003
I'm the original creator of this recipe, Carol Emory. I did not want to star rate my recipe because I feel that would be unfair, however I want to clear up some modifications that were made to the recipe. I actually only use about half a cup of green onion and about 1 and 1/2 cups of petite peas. Italian parsley is best to use when making this (also know as broad leaf parsley.) I add the peas to the pasta in the last 2 minutes of cooking and rinse both to cool before mixing it together. Also, I've found that ranch dressing works best (especially when mixed with 1 cup mayonaise and 1 cup low-fat buttermilk.) The dressing has a better chance of staying creamy when buttermilk is used. And with the portions listed, I would use about a half cup more of dressing and serve the recipe to about 8. Thanks for the reviews everyone. I have more recipes on the way! Read More
(177)
Rating: 5 stars
04/04/2004
I created this version from everyone's suggestions. This was an awesome recipe. I would definitely make it again. Cook until Al Dente: 1 (16 ounce) package tri-color fusilli pasta 1 package chicken tortellini Mix: 1 bottle ranch/bacon dressing cup mayonaise cup sour cream Combine: Cooked and cooled pasta Sour Cream Dressing Mix 2 (2 ounce) cans sliced black olives 1 cup frozen petite peas thawed 1 cup Hot pepperoni 3/4 cup chopped celery 3/4 cup chopped green onions 3/4 cup chopped red pepper 1/2 cup chopped fresh parsley 1/4 of a small bag Sun dried tomatoes diced Provolone & Mozzarella cheese cubed Read More
(101)
Rating: 4 stars
07/23/2003
I liked this recipe and I would definitely make it again-however next time I will add more mayonnaise as the leftovers were a little dry the next day. Read More
(54)
Advertisement
Rating: 5 stars
06/13/2003
Honestly the best creamy pasta salad. Fresh parsley and the dry italian dressing mix are definitely the key ingredients. I used more sour cream and less mayo and it was perfect. Everyone loved it. PS: You definitely need to reserve some dressing and add it when ready to serve. Read More
(37)
Rating: 5 stars
06/14/2003
What an awesome summer salad! We had a family of 5 as guests this weekend and I wanted something bulky that could make it 3 days this was it! I did modify it a bit though: I added chopped plum tomatoes a small jar of roasted red peppers with a couple tablespoons of the juice a 6 ounce can of olives I sliced in half and a bit more of the dry salad mix. Wasn't dry at all - My husband said it's the best pasta salad he's ever had and the 2 year old came back for more. Great recipe Carol! Read More
(32)
Rating: 5 stars
07/04/2003
SOOOO GOOOOD! I was tired of the same old pasta salad with the bottled Italian dressing and boy was this salad a delicious change! What a wonderfully refreshing and simple dish! Made it in 15 minutes (chopped the veggies and mixed the dressing while the noodles boiled). I used rotele noodles diced a half a cucumber half a red bell pepper and half a carrot. Minced 2 cloves garlic and coarsley chopped a quarter of an onion (the onion flavor did not overpower the dish). Dressing was 3/4 C mayo 3/4 C sour cream 1/4 C milk and 1 packet dry Italian dressing mix. That's it! I completely forgot to put salami or pepperoni but the meat was not missed even by my extremely carnivorous boyfriend. Now even my vegetarian friends can enjoy the fantastic salad! I believe any combo of veggies will work wonderfully. Just use what's on hand. THANKS CAROL:) Read More
(28)
Advertisement
Rating: 5 stars
12/18/2005
I have made this many times since first coming across this recipe in 2001. The only modification I have made is I add cubed cheese as I can never get enough cheese. The last time I made it I could only find sliced salami so I just cut each piece into fourths. This was by far the best and I will do this going forward. This is always a hit! Read More
(28)
Rating: 5 stars
06/23/2005
i have made this many times since first finding it. It is a FABULOUS recipe for hot summer night when no one really wants to eat. Even the kids love it ( and they do not like salad for dinner )! I used the Kroger- Private Selections Hard Salami ( I think it is a 16 oz. package way cheaper than the Genoa found in the regular lunch meat section cut into pizza like wedges) and a small bag of frozen baby carrots and a small bag of frozen petite baby peas thawed and drained ( extras are for the next time) dice the celery don't chop it and add any of your favorite veggies such as broccoli ( florettes) tomato diced red pepper diced and red onion diced. Try it you will love it! Read More
(19)
Rating: 3 stars
08/29/2002
I would not make this again. It was ok. The previous reviewers were right it was way too dry and needed more milk. I doubled the dressing ingredients and it was still vey dry after being in the fridge. Regardless I did not think it tasted all that great. Read More
(18)