* 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
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
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. Mix in dressing last, reserving 1/2 cup. Let sit over night in fridge. Stir before serving. Add extra dressing if pasta appears dry.
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