Creamy Tuscan Pasta Salad
User Reviews
4.7
45 reviews
Excellent
Creamy Tuscan Pasta Salad
Report
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.
Share:
Ingredients
- 1 pound egg noodles long
- 2 6- ounce genoa salami sliced, Applegate Naturals brand, trio pack
- 2 15- ounce White beans rinsed and drained, canned
- 2 cups cherry tomato halved
- 1 8- ounce black olives drained, canned, sliced
- 2 cups baby spinach chopped; fresh leaves
- 2 cups provolone cheese , diced (about 8 ounces)
- ¼ red onion , thinly sliced
- ¼ cup basil or both, or parsley, chopped, fresh
- 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 black pepper freshly ground
- 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.
Genuine Reviews
User Reviews
Overall Rating
4.7
45 reviews
Excellent
Other Recipes
You'll Also Love
