Total Time
Prep 0 mins
Cook 30 mins

From it sit overnight in the refrigerator.

Ingredients Nutrition


  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. In a large salad bowl combine cooked and cooled pasta, peas, olives, salami, green onions, celery and parsley.
  3. Mix in dressing last, reserving 1/2 cup.
  4. Let sit over night in fridge. Stir before serving.
  5. Add extra dressing if pasta appears dry.
Most Helpful

My new favorite! I like to use the mini-farfalle pasta. Tastes great left over, too.

Debikay22 August 07, 2010

Great colorful pasta salad. I used rainbow fusilli for even more added color. I really expected to be able to taste the Italian dressing mix more, but the dressing was very mellow in flavor, not overwhelming. I used about half the amount of green onions, just personal preference.

Ginny Sue June 06, 2010

Outstanding! And that's from a person who has never liked pasta salads in her life!! I only made the recipe bkz my husband and son love it, so thought I'd give it a go since his parents were visiting. Everyone raved about it and my husband said it just may be the best pasta salad he's ever had. It made a HUGE amount, perfect for a potluck, but consider making half if there are four or less. One note, I did not reserve any dressing... just dumped everything together and it was perfect. :)

Lori Ann D May 25, 2010