This can be your main course, an appetizer, or whatever else you choose. Seafood and bacon lovers’ paradise. Always make adjustments to suit your family’s preferences.
| Prep Time: | 25 mins |
| Cook Time: | 15 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 40 mins |
| Servings: | 20 |
Ingredients
- 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
- ¾ cup chopped green onions
- ¾ cup chopped celery
- 2 (2 ounce) cans sliced black olives, drained
- ½ 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.
Nutrition Facts
| Calories | 236 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 17 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 4 g |
| Sodium | 420 mg |
| Sugars | 2 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
We really enjoyed it and my husband loved it. I saved some of the sauce and used it on the salad the next day. Worked perfectly.
Extremely delicious, but if you’re feeding 20 people, the portions are very small. That’s exactly why the Nutr. Info. doesn’t seem too bad. Always pay attention to the portion size when referring to the Nutr. Info.
I have made this recipe many times, it is always a hit!
I added cauliflower and green beans I had in the fridge, no meat and used mozzarella cheese. One night I added cut up rotisserie chicken and extra mayo for a salad meal. I’ll make it again. It was really good
Yum?
Great pasta salad! The dressing is delicious and plentiful, & makes a really big batch. I really like the simplicity of ingredients, they all really compliment each other.
It was delicious!
Yum! As others have suggested, feel free to adjust the veggies as you wish. I have included chopped broccoli, chopped cucumber, chopped red peeper, artichoke heart, cherry tomatoes, etc. I leave out the onion, but include some onion powder. I have been known to add chunks of cheddar (yum!). I also substitute at least half of the mayo with plain yogurt, to save calories, and I play the milk by ear, adding enough, as I wish, to make the salad as moist as I like. Plan to stir in a bit more milk before serving– it gets a bit stiff in the fridge. This is a wonderful little pasta salad– my favorite, by a long shot. Try it!
Delicious and everyone loved it! Did not use the parsley. It will definitely be a part of our mainstream cuisine. PS Thanks Carol (who’s recipe it is.)
This was a big hit. We planned a BBQ and I woke up the morning of worrying that I did not plan for enough food. I had all these ingredients on hand so I made it. Everyone loved it and there was none left. Will definitely make this again.
I gave this five stars because it’s easy to make, is delicious, makes enough to feed a crowd, and uses ingredients that you probably already have at home. Very good. Very easy. I made it according to the recipe. Next time I’m going to sprinkle some grated parmesan cheese on top. And to add more color and crunch, next time I will add diced carrots.
This is excellent. I might try adding a little cucumber next time.
Made this and brought it into work. Was gone in an hour. Can’t say better than that.
All I did was add tomatoes. Awsome recipe!!!
I made this without the salami, and it turned out great. I added about 3/4 of the dressing which seemed to be the right amount, not to dry.
Loved this! I also added sun dried tomatoes and artichoke pieces. Deeeeeeelicsh
Good recipe, although when I mixed up the mayo/sour cream/milk I determined it was way too much for 16oz of pasta and instead made two 14oz boxes of rotini and there was plenty. I also used two Italian dressing seasoning packets to add a bit more flavor to the recipe. Otherwise, delicious!! Love a pasta salad recipe that’s easy and has the creamy consistency to it – much more fun than just a bottle of italian dressing!
I made this just as the recipe calls for. It was a big hit with my family. A go to dinner when its hot and no one wants to spend alot of time in the kitchen.
This salad is EXCELLENT! Make it as is. Just adjust the salt and if you wish add a bit of freshly ground pepper.
Delicious! Our family just loved it. One guest didn’t like it because it wasn’t the bottled Italian dressing he preferred but the rest of us loved this new take on it. Makes a lot!!! (Easily served 10.) Next time I’ll half it.
It was very bland. I tried adding additional seasoning but it wasn’t enough. It was ok but nothing special.