Pasta Salad Americana

In Foodie Tips & Tidbits by Christine McKellar

Everyone needs a pasta fix every now and then. With Memorial Day coming up, salads are a mainstay for an outdoor BBQ. A great pasta salad makes for a perfect complement to whatever is sizzling on the grill.



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


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 overnight in fridge. Stir before serving. Add extra dressing if pasta appears dry.