Description
A creamy Tuscan-inspired pasta salad featuring egg noodles, savory beef salami, white beans, and fresh vegetables tossed in a tangy creamy dressing.
Ingredients
Scale
- 1 pound long egg noodle pasta
- 12 ounces beef salami, 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 diced provolone cheese (about 8 ounces)
- 1/4 red onion, thinly sliced
- 1/4 cup chopped fresh basil or parsley, or both
- 1 cup mayonnaise or Greek yogurt
- 1/4 cup white 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
- Step: Cook the egg noodles in salted water according to the package directions, drain, and rinse with cool water.
- Step: Add the pasta to a large mixing bowl with the sliced beef salami, white beans, tomatoes, black olives, spinach, cheese, onion, and basil or parsley.
- Step: To make the dressing, whisk the greek yogurt with the vinegar until smooth.
- Step: Whisk in the rest of the ingredients and pour the dressing over the pasta salad.
- Step: Toss to mix and garnish with more herbs.
Notes
The pasta tastes best after it sits for about 30 minutes and can be refrigerated for 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salads
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 460 kcal
- Sugar: 6 g
- Sodium: 880 mg
- Fat: 23 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 5 g
- Protein: 17 g
- Cholesterol: 68 mg
Keywords: pasta salad, Tuscan, beef salami, creamy dressing, potluck, side dish