INGREDIENTS

• 
  1 (16 ounce) package fusilli pasta



• 
  1 cup frozen petite peas, thawed



• 
  2 (2 ounce) cans sliced black olives



• 
  1 cup cubed Genoa salami



• 
  3/4 cup chopped green onions



• 
  3/4 cup chopped celery



• 
  1/2 cup chopped fresh parsley



• 
  1 (.7 ounce) package dry Italian-style salad dressing mix



• 
  1 cup mayonnaise



• 
  1 cup sour cream



• 
  2 tablespoons milk

DIRECTIONS

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.



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