American-Italian Pasta Salad

1 . Stage

Bring a large pot of lightly salted water to a boil. Add fusilli and cook, stirring occasionally, until tender yet firm to the bite, 10 to 13 minutes.

2 . Stage

While the pasta is cooking, whisk together mayonnaise, sour cream, milk and Italian Dressing mix in a medium bowl until smooth; set aside.

3 . Stage

Drain fusilli, then rinse under cold water and drain again. Transfer to a large salad bowl.

4 . Stage

Add thawed peas, salami, green onions, celery, olives, and parsley. Pour in all but 1/2 cup of the reserved dressing and mix until ingredients are well combined. Cover and refrigerate 8 hours to overnight.

5 . Stage

When ready to serve, remove pasta salad from the refrigerator. Stir, then add more dressing if it appears dry.