Salami and Pasta Salad

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)