A delightful and creamy pasta salad with a touch of Italian flair, perfect for gatherings or as a side dish.
Cook the pasta in a large pot of salted boiling water until al dente. Drain and rinse under cold water.
Rinsing the pasta with cold water stops the cooking process and keeps it firm.
In a mixing bowl, whisk together mayonnaise, sour cream, milk, and Italian dressing mix until smooth.
Ensure the dressing is well blended for a consistent flavor.
Combine the cooked pasta, peas, olives, green onions, celery, and parsley in a large salad bowl.
Use a large bowl to make mixing easier and avoid spilling.
Pour the dressing over the salad and mix well. Reserve some dressing to add later if needed.
Adding the dressing gradually helps control the consistency.
Cover and refrigerate the salad overnight to allow the flavors to meld. Stir before serving.
Overnight chilling enhances the flavor as the ingredients absorb the dressing.
Serve the salad chilled. Add extra dressing if it appears dry and garnish with additional parsley.
Garnishing with fresh parsley adds a pop of color and freshness.
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