Salami and Pasta Salad

    12 hours 40 minutes

    Spiral pasta is combined with salami cubes, peas, olives, spring onions and celery to create this filling salad.

    185 people made this

    Serves: 20 

    • 500g spiral pasta
    • 1 cup (250ml) mayonnaise
    • 1 cup (250ml) sour cream
    • 2 tablespoons milk
    • 1 teaspoon Italian mixed herbs
    • 1 cup frozen peas, thawed
    • 60g sliced black olives
    • 1 cup cubed salami
    • 3/4 cup diced spring onions
    • 3/4 cup diced celery
    • 1/2 cup diced fresh parsley

    Preparation:30min  ›  Cook:10min  ›  Extra time:12hours marinating  ›  Ready in:12hours40min 

    1. In a large saucepan 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 mixed herbs. Whisk together until smooth then set aside.
    3. In a large salad bowl combine cooked and cooled pasta, peas, olives, salami, spring onions, celery and parsley.
    4. Mix in dressing last reserving 1/2 cup. Let sit over night in fridge.
    5. Stir before serving. Add extra dressing if pasta appears dry.

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    Reviews in English (157)


    I'm the original creator of this recipe, Carol Emory. I did not want to star rate my recipe because I feel that would be unfair, however I want to clear up some modifications that were made to the recipe. I actually only use about half a cup of green onion and about 1 and 1/2 cups of petite peas. Italian parsley is best to use when making this (also know as broad leaf parsley.) I add the peas to the pasta in the last 2 minutes of cooking and rinse both to cool before mixing it together. Also, I've found that ranch dressing works best (especially when mixed with 1 cup mayonaise and 1 cup low-fat buttermilk.) The dressing has a better chance of staying creamy when buttermilk is used. And with the portions listed, I would use about a half cup more of dressing and serve the recipe to about 8. Thanks for the reviews everyone. I have more recipes on the way!  -  10 Mar 2001  (Review from Allrecipes USA and Canada)


    I created this version from everyone's suggestions. This was an awesome recipe. I would definitely make it again. Cook until Al Dente: 1 (16 ounce) package tri-color fusilli pasta 1 package chicken tortellini Mix: 1 bottle ranch/bacon dressing ½ cup mayonaise ½ cup sour cream Combine: Cooked and cooled pasta Sour Cream Dressing Mix 2 (2 ounce) cans sliced black olives 1 cup frozen petite peas, thawed 1 cup Hot pepperoni 3/4 cup chopped celery 3/4 cup chopped green onions 3/4 cup chopped red pepper 1/2 cup chopped fresh parsley 1/4 of a small bag Sun dried tomatoes, diced Provolone & Mozzarella cheese, cubed  -  25 Jun 2002  (Review from Allrecipes USA and Canada)


    I liked this recipe and I would definitely make it again-however, next time I will add more mayonnaise as the leftovers were a little dry the next day.  -  08 Apr 2002  (Review from Allrecipes USA and Canada)