Creamy Tuscan Pasta Salad
When cooking your pasta, be sure to add a generous dose of kosher salt to the cooking water once it's come to a boil. This step flavors the pasta as it cooks, and when added after the water has come to a boil, won't pit the bottom of your pan.
Ingredients
- 1 pound long egg noodle pasta
- 2 6- ounce packages Applegate Naturals® Genoa Salami Trio sliced
- 2 15- ounce cans white beans rinsed and drained
- 2 cups cherry tomatoes halved
- 1 8- ounce can sliced black olives drained
- 2 cups chopped fresh baby spinach leaves
- 2 cups provolone cheese diced (about 8 ounces)
- ¼ red onion thinly sliced
- ¼ cup chopped fresh basil or parsley or both
- For the Dressing
- 1 cup mayonnaise or Greek yogurt
- ¼ cup white wine vinegar
- ¼ cup water
- 1 teaspoon Dijon mustard
- 1 teaspoon sugar
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano flakes
Instructions
- Cook the egg noodles in salted water according to the package directions, drain, and rinse with cool water. Add the pasta to a large mixing bowl with the sliced salami, white beans, tomatoes, black olives, spinach, cheese, onion, and basil or parsley.
- To make the dressing, whisk the greek yogurt with the vinegar until smooth. Whisk in the rest of the ingredients and pour the dressing over the pasta salad. Toss to mix and garnish with more herbs.
- The pasta tastes best after it sits for about 30 minutes and can be refrigerated for 3-4 days.