Description
This Creamy Tuscan Pasta Salad is a hearty, flavorful dish perfect for gatherings, picnics, or as a satisfying meal. Loaded with Genoa salami, white beans, cherry tomatoes, spinach, cheese, and tossed in a creamy herbed dressing, this pasta salad offers a delicious combination of creamy, tangy, and savory flavors in every bite. Ready in under an hour, it’s ideal for make-ahead meals and holds up well in the refrigerator.
Ingredients
Units
Scale
Pasta Salad
- 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)
- 1/4 red onion, thinly sliced
- 1/4 cup chopped fresh basil or parsley, or both
Creamy Dressing
- 1 cup mayonnaise or Greek yogurt
- 1/4 cup white wine vinegar
- 1/4 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 Pasta: Bring a large pot of salted water to a boil and add the egg noodle pasta. Cook according to package directions until al dente. Drain and rinse with cool water to stop the cooking process and prevent sticking.
- Prepare Salad Ingredients: In a large mixing bowl, combine the cooked and cooled pasta, sliced salami, rinsed white beans, halved cherry tomatoes, black olives, chopped spinach, diced provolone cheese, thinly sliced red onion, and chopped basil or parsley.
- Make the Dressing: In a separate bowl, whisk together the mayonnaise or Greek yogurt and white wine vinegar until smooth. Add the water, Dijon mustard, sugar, kosher salt, black pepper, and dried oregano flakes. Whisk until the dressing is fully combined and creamy.
- Assemble the Salad: Pour the creamy dressing over the pasta and accompanying salad ingredients. Toss well using large spoons or salad tongs to ensure the salad is evenly coated with the dressing.
- Garnish and Rest: Garnish the salad with additional fresh herbs, if desired. For best flavor, allow the salad to rest for about 30 minutes before serving, or refrigerate if making in advance.
Notes
- The flavors improve after chilling for at least 30 minutes.
- This salad can be refrigerated for 3-4 days and makes excellent leftovers.
- You can substitute Greek yogurt for mayonnaise to lighten the dressing.
- Feel free to swap in your favorite salami or cheese varieties.
- Add extra herbs or a squeeze of lemon juice for added freshness.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 400
- Sugar: 5g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 45mg
