Pasta Salad

This vibrant American-Italian pasta salad is a crowd-pleasing dish that balances creamy richness with bright herbal notes. The base of tender fusilli or bowtie pasta is tossed in a velvety dressing made from mayonnaise, sour cream, and Italian seasoning. It is generously loaded with cubed Genoa salami, pepperoni, and diced Asiago cheese for savory depth, while fresh bell peppers, tomatoes, and celery add essential crunch and color. Black olives provide a briny contrast that cuts through the creaminess. Perfect for picnics, potlucks, or a light weeknight dinner, this salad actually improves as it chills, allowing the flavors to meld beautifully. Serve it cold for the best texture and taste.

Cooking Method: Boiling

Cuisine: American

Courses: Salads

Difficulty: Intermediate

Servings: 4

Calories: 2329.3

Description

This vibrant American-Italian pasta salad is a crowd-pleasing dish that balances creamy richness with bright herbal notes. The base of tender fusilli or bowtie pasta is tossed in a velvety dressing made from mayonnaise, sour cream, and Italian seasoning. It is generously loaded with cubed Genoa salami, pepperoni, and diced Asiago cheese for savory depth, while fresh bell peppers, tomatoes, and celery add essential crunch and color. Black olives provide a briny contrast that cuts through the creaminess. Perfect for picnics, potlucks, or a light weeknight dinner, this salad actually improves as it chills, allowing the flavors to meld beautifully. Serve it cold for the best texture and taste.

Ingredients

16 ounces fusilli pasta (or bowtie/elbow macaroni)
1 cup frozen petite peas, thawed
6 ounces black olives, drained and chopped
1 cup cubed Genoa salami
1/4 pound pepperoni, chopped
1/2 pound Asiago or Italian sharp cheese, diced
3/4 cup chopped celery
1 red bell pepper, diced
1 green bell pepper, diced
3 ripe tomatoes, chopped
1 cup mayonnaise
1 cup sour cream
2 tablespoons milk
1 (.6 ounce) package Italian dressing mix (or dry Italian seasoning)
1/4 cup chopped green onions
2 tablespoons chopped fresh parsley

Directions

1
Bring a large pot of salted water to a boil.
2
Cook the fusilli pasta according to package directions until al dente.
3
Drain the pasta and rinse thoroughly under cold water to stop the cooking process.
4
Drain the rinsed pasta well and transfer it to a large mixing bowl.
5
In a medium bowl, whisk together the mayonnaise, sour cream, milk, and Italian dressing mix until smooth.
6
Add the thawed peas, chopped black olives, cubed salami, chopped pepperoni, diced Asiago cheese, chopped celery, diced red and green bell peppers, chopped tomatoes, green onions, and parsley to the bowl with the pasta.
7
Pour the dressing over the pasta mixture.
8
Toss gently until all ingredients are evenly coated with the dressing.
9
Cover the bowl and refrigerate for at least 1 hour, or overnight, to allow flavors to meld.
10
Stir the salad again before serving. Add a splash of milk if the dressing has thickened too much.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 2329.3kcal

% Daily Value *
Total Fat 149.8g231%
Saturated Fat 34.5g173%
Cholesterol 147.2mg50%
Sodium 2628.4mg110%
Total Carbohydrate 156.0g52%
Dietary Fiber 28.1g113%
Sugars 27.6g
Protein 84.6g170%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

Variations: You can substitute the Italian dressing mix with 2 tablespoons of dried oregano, 1 tablespoon of dried parsley, and a pinch of garlic powder if you prefer not to use a packet mix.

Tips: For a lighter version, you can substitute half of the mayonnaise with Greek yogurt. Ensure the pasta is completely cooled before mixing to prevent the dressing from breaking.

Ingredient Note: If using fresh herbs instead of dried, increase the quantity to 1/4 cup of chopped fresh basil and parsley.

Keywords: pasta, salad, italian, american, fusilli, salami, pepperoni, asiago, mayonnaise, sour cream, black olives, bell pepper, celery, peas, picnic, side dish, cold pasta, summer, potluck

Read it online: https://www.chefs-mate.com/recipe/pasta-salad-14/