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American−Italian Pasta Salad
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(16 ounce) package fusilli pasta
cup frozen petite peas, thawed
(2 ounce) cans sliced black olives
cup cubed Genoa salami
/4 cup chopped green onions
/4 cup chopped celery
/2 cup chopped fresh parsley
(.7 ounce) package dry Italian−style salad dressing mix
cup mayonnaise
cup sour cream
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.
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American−Italian Pasta Salad
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