Making American-Italian Pasta Salad with Himalayan Pink Salt

The salad is a dish full of taste and healthy contents made up by mixing small pieces of fruits or vegetables with sauces or salad dressing. This delightful pasta salad would be a favorite at your next picnic or pot-luck. It’s just a blend of your garden veggies, pasta, Genoa Salami, Italian Parsley and creamy Italian dressing which would be enticing as well as healthy.


  • 1 packet fusilli pasta
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 2 tablespoon milk
  • 1 cup froze petite peas
  • 1 packet dry Italian-style salad dressing mix
  • 2 cans sliced black olives
  • 1 cup cubed genoa salami
  • Pink salt (as you like)
  • ¾ cup chopped green onions
  • ¾ cup chopped celery
  • ½ cup chopped fresh parsley


In a large pot, boil a packet of fusilli pasta. While boiling, add some Himalayan pink salt to enhance the taste. Cook pasta until al dente. Rinse under plenty of cold water and drain.

Take a medium bowl and mix mayonnaise, sour cream, milk, and Italian dressing mix. Mix well until getting smooth.

In another large salad bowl add boiled pasta, olives, peas, salami, green onions, parsley, and celery. At the end, mix in dressing, reserving ½ cup.

Let the bowl in the refrigerator overnight. Stir before serving and if you feel that pasta is looking dry, add some more dressing.

Great!!! You made it.