Gallagher Kitchen

American-Italian Pasta Salad 🇮🇹🍝

This vibrant and creamy pasta salad is a delightful blend of flavors and colors, making it perfect for potlucks, picnics, or a refreshing side dish at any summer gathering. The combination of creamy dressing and fresh ingredients will keep everyone coming back for seconds. Plus, it's incredibly easy to make!

Ingredients

For the salad

Instructions

  1. Bring a large pot of salted water to a boil. Cook the fusilli pasta until al dente, then rinse under cold water and drain well.

🍳 To ensure your pasta doesn’t get mushy, avoid overcooking it. A minute or two less than the package instructions should do the trick!

  1. In a medium bowl, whisk together the mayonnaise, sour cream, milk, and Italian dressing mix until smooth. Set this creamy mixture aside.

  2. In a large salad bowl, combine the cooled pasta, peas, black olives, salami, green onions, celery, and parsley.

  3. Gently fold in the dressing, reserving about 1/2 cup for later.

  4. For the best flavor, cover and let the salad sit in the refrigerator overnight. Stir before serving and add extra dressing if the pasta appears dry.

🥗 Pro Tip: Allowing the salad to chill gives the flavors a chance to meld beautifully, making each bite a burst of goodness!

Variations

This pasta salad is as versatile as it is delicious. Enjoy fresh, or let it sit for a day to enhance those flavors even more! Happy cooking! 🎉

All Revisions

name American-Italian Pasta Salad 🇮🇹🍝
llm # American-Italian Pasta Salad 🇮🇹🍝 This vibrant and creamy pasta salad is a delightful blend of flavors and colors, making it perfect for potlucks, picnics, or a refreshing side dish at any summer gathering. The combination of creamy dressing and fresh ingredients will keep everyone coming back for seconds. Plus, it's incredibly easy to make! ## Ingredients ### For the salad - 1 package (16 ounces) fusilli pasta - 1 cup mayonnaise - 1 cup sour cream - 2 tablespoons milk - 1 package (0.7 ounces) dry Italian-style salad dressing mix - 1 cup frozen petite peas, thawed - 2 cans (2 ounces each) sliced black olives, drained - 1 cup cubed Genoa salami - 3/4 cup chopped green onions - 3/4 cup chopped celery - 1/2 cup chopped fresh parsley ## Instructions 1. Bring a large pot of salted water to a boil. Cook the fusilli pasta until al dente, then rinse under cold water and drain well. > 🍳 To ensure your pasta doesn’t get mushy, avoid overcooking it. A minute or two less than the package instructions should do the trick! 2. In a medium bowl, whisk together the mayonnaise, sour cream, milk, and Italian dressing mix until smooth. Set this creamy mixture aside. 3. In a large salad bowl, combine the cooled pasta, peas, black olives, salami, green onions, celery, and parsley. 4. Gently fold in the dressing, reserving about 1/2 cup for later. 5. For the best flavor, cover and let the salad sit in the refrigerator overnight. Stir before serving and add extra dressing if the pasta appears dry. > 🥗 Pro Tip: Allowing the salad to chill gives the flavors a chance to meld beautifully, making each bite a burst of goodness! ## Variations - **Vegetarian**: Omit the salami and add in more vegetables like bell peppers or diced cucumbers for a fresh crunch. 🥒 - **Spicy Kick**: Add diced jalapeños or a sprinkle of red pepper flakes to the dressing for a little heat. 🌶️ - **Cheesy Delight**: Mix in some grated Parmesan or feta cheese for an extra burst of flavor. 🧀 - **Whole Wheat**: Use whole wheat fusilli for a healthier, fiber-rich option. This pasta salad is as versatile as it is delicious. Enjoy fresh, or let it sit for a day to enhance those flavors even more! Happy cooking! 🎉

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