Salami and Pasta Salad

    Salami and Pasta Salad

    Recipe Picture:Salami and Pasta Salad
    1

    Salami and Pasta Salad

    (197)
    12hours40min


    185 people made this

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

    Ingredients
    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

    Directions
    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.
    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (197)

    Reviews in English (150)

    by
    154

    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)

    by
    95

    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)

    by
    53

    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)

    Write a review

    Click on stars to rate