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
Prep Time
8 hrs
Dificult
Medium
Servings
8 hrs 40 mins
Ingredients
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