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 (0.7-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.