Italian-Style Pasta Salad

    8 hours 40 min

    A great summer pasta salad that can be enjoyed anytime of the year. It's made by tossing pasta with peas, olives, salami, spring onions, celery and parsley in a creamy herb dressing.

    188 people made this

    Serves: 20 

    • 450g fusilli pasta
    • 200g frozen petite pois, thawed
    • 40g sliced black olives
    • 150g cubed salami
    • 75g chopped spring onions
    • 100g chopped celery

    Prep:30min  ›  Cook:10min  ›  Extra time:8hr chilling  ›  Ready in:8hr40min 

    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, soured cream, milk and Italian dressing mix. Whisk together until smooth, set aside.
    3. In a large salad bowl combine pasta, peas, olives, salami, spring onions, celery and parsley. Mix in dressing last, reserving 125ml. Let sit overnight in the refrigerator. Stir before serving. Add extra dressing if pasta appears dry.

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    Reviews in English (157)


    I'm the original creator of this recipe, Carol Emory. I did not want to star rate my recipe because I feel that would be unfair, however I want to clear up some modifications that were made to the recipe. I actually only use about half a cup of green onion and about 1 and 1/2 cups of petite peas. Italian parsley is best to use when making this (also know as broad leaf parsley.) I add the peas to the pasta in the last 2 minutes of cooking and rinse both to cool before mixing it together. Also, I've found that ranch dressing works best (especially when mixed with 1 cup mayonaise and 1 cup low-fat buttermilk.) The dressing has a better chance of staying creamy when buttermilk is used. And with the portions listed, I would use about a half cup more of dressing and serve the recipe to about 8. Thanks for the reviews everyone. I have more recipes on the way!  -  10 Mar 2001  (Review from Allrecipes US | Canada)


    I created this version from everyone's suggestions. This was an awesome recipe. I would definitely make it again. Cook until Al Dente: 1 (16 ounce) package tri-color fusilli pasta 1 package chicken tortellini Mix: 1 bottle ranch/bacon dressing ½ cup mayonaise ½ cup sour cream Combine: Cooked and cooled pasta Sour Cream Dressing Mix 2 (2 ounce) cans sliced black olives 1 cup frozen petite peas, thawed 1 cup Hot pepperoni 3/4 cup chopped celery 3/4 cup chopped green onions 3/4 cup chopped red pepper 1/2 cup chopped fresh parsley 1/4 of a small bag Sun dried tomatoes, diced Provolone & Mozzarella cheese, cubed  -  25 Jun 2002  (Review from Allrecipes US | Canada)


    I liked this recipe and I would definitely make it again-however, next time I will add more mayonnaise as the leftovers were a little dry the next day.  -  08 Apr 2002  (Review from Allrecipes US | Canada)