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SAL: American-Italian Pasta Salad (20)

Source of Recipe

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American-Italian Pasta Salad (20)

Allrecipes.com
Adapted from Recipe by: Carol Emory
173 reviews rate this recipe 4.5 of 5 stars.
20 servings
Cook 10 min - Prep 30 min. - Chill overnight

"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."

Ingredients:
1 (16 ounce) package fusilli pasta
1 cup light mayonnaise
1 cup reduced-fat 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.

1/20 of recipe equals: Calories: 181 (Calories from Fat: 132); Total Fat: 7.9g (Saturated Fat: 2.5g); Cholesterol: 16.3mg; Sodium: 420mg; Total Carbohydrates: 20.5g; Sugars: 1.5g; Dietary Fiber: 1.6g; Protein: 5.6g