American-Italian Pasta Salad
Salad Pasta Salad Italian Pasta Salad
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.
Servings per recipe: 20
Calories per serving: 236
Preparation time: 30m
Total cooking time: 8h 40m
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
- 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
Directions:
- 1 In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water, and drain.
- 2 In a medium bowl, combine mayonnaise, sour cream, milk and Italian dressing mix. Whisk together until smooth, set aside.
- 3 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.
Nutrion facts:
| Total Fat | 14.6g | 23% |
| Saturated Fat | 4.0g | |
| Cholesterol | 17mg | 6% |
| Sodium | 420mg | 17% |
| Potassium | 126mg | 4% |
| Total Carbohydrates | 20.5g | 7% |
| Dietary Fiber | 1.6g | 6% |
| Protein | 5.6g | 11% |
| Sugars | 1g | |
| Vitamin A | 361IU | |
| Vitamin C | 4mg | |
| Calcium | 34mg | |
| Iron | 1mg | |
| Thiamin | 0mg | |
| Niacin | 2mg | |
| Vitamin B6 | 0mg | |
| Magnesium | 17mg | |
| Folate | 12mcg |
