1 (16 ounce) package fusilli pasta
1 cup frozen petite peas, thawed
2 (2 ounce) cans sliced black olives
1 cup cubed Genoa salami
3/4 cup chopped green onions
3/4 cup chopped celery
1/2 cup chopped fresh parsley
1 (.7 ounce) package dry Italian−style salad dressing mix
1 cup mayonnaise
1 cup sour cream
2 tablespoons milk
In a large pot of salted boiling water, cook pasta until al dente,
rinse under cold water and drain.
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 over night in fridge. Stir before serving.
Add extra dressing if pasta appears dry.
