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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Central American >> Honduran

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large pot 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 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. | 3. Mix in dressing last, reserving 1/2 cup. | 4. Let sit over night in fridge. Stir before serving. | 5. Add extra dressing if pasta appears dry. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fusilli	1	package		-	-	-	-
baby pea	1	cup	thawed frozen	119.0	19.88	7.8225	1.4
black olive	2	cans	sliced	-	-	-	-
genoa salami	1	cup	cubed	-	-	-	-
green onion	3/4	cup	chopped	14.3775	3.0566	0.5165	0.2503
celery	3/4	cup	chopped	12.12	2.2498	0.5227	0.1288
parsley	1/2	cup	chopped	10.8	1.899	0.8909999999999999	0.237
italian salad dressing mix	1	package		-	-	-	-
mayonnaise	1	cup		837.52	0.0	0.8584	92.8
cream	1	cup	sour	455.4	10.649000000000001	5.612	44.505
milk	2	tablespoons		18.3	1.4340000000000002	0.945	0.981

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.