Creamy Italian-American Fusilli Salad

1. 1

   Bring a large pot of lightly salted water to a boil. Cook the fusilli in the boiling water, stirring occasionally, until slightly firm to the bite, 10 to 13 minutes. Drain, rinse with cold water, drain again, and transfer to a large bowl.

2. 2

   Meanwhile, whisk the mayonnaise, sour cream, milk, and Italian dressing mix in a medium bowl until smooth. Refrigerate 1/2 cup of the dressing until serving; set aside the rest.

3. 3

   Add the thawed peas, salami, green onions, celery, olives, and parsley to the pasta; stir in the remaining dressing until well combined. Cover and refrigerate for 8 hours to overnight.

4. 4

   Stir the pasta salad; add the reserved 1/2 cup dressing, a little at a time, if it seems dry.

• Calories 242.36 kcal Moderate
• Protein 6.65 g Moderate
• Carbs 19.51 g Moderate
• Total Fat 14.75 g Moderate
• Saturated Fat 3.86 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 22.55 mg Moderate
• Sodium 426.21 mg Moderate
• Fiber 1.48 g Low Source
• Sugar 2.04 g Low Source
• Added Sugar 0.62 g Low Source
• Calcium 29.2 mg Low Source
• Iron 1.43 mg Low Source
• Potassium 126.8 mg Low Source
• Vitamin A 10.78 mcg_rae Low Source
• Vitamin C 5.18 mg Low Source
• Vitamin D 0.02 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Celery
• Onions 🧅