Insalata Americana Ed Italiana Recipe

Ingredients:

1 c of salami (Genoa); cubed
1 pack of fusilli (16 oz)
2 tbsp of milk
2 tbsp of olive oil
1 tbsp of salt
6 cups of water
2 cans of black pitted olives (2 oz each); sliced
3/4 c of celery; chopped
1 c of frozen peas (small); thawed out
3/4 cup of scallions; chopped
1 pack of dry Italian-style salad dressing mix (0.7 oz)
1/2 c of parsley (fresh); chopped
1 c of mayonnaise
1 c of sour cream

Directions:

Pour the water in the big pot together with salt and oil. Bring to a boil. Once the water is boiling, put the Fusilli and cook until the pasta is al dente. Once cooked, place the Fusilli on a strainer and wash it under cool running water.

Drain the pasta. Set it aside and let it cool.

Next – mix the sour cream, small amount of Italian-style dressing, mayonnaise and milk in the medium mixing bowl.

Whisk all the ingredients, and must continue doing so until the mixture is smooth. Afterward, set it aside.

Lastly, place the pasta in the large bowl, followed by the Genoa salami, scallions, green peas, parsley, olives, and Italian-style dressing. Save about half a cup for late use.

Let the salad sit overnight in the refrigerator, but do not freeze.

Prior to serving, make sure to mix the salad a bit. In case the salad looks a tad parched, additional dressing would do the job.