Creamy Tuscan Pasta Salad

Indulge in Creamy Tuscan Pasta Salad

Raise your hand if, like us, seeing a meat and cheese tray is basically like instant nirvana – even better if there are olives thrown in the mix as well! We’re obsessed with all things Italian, so it’s no surprise that a charcuterie board with sliced meats and yummy cheeses and salty snacks brings us to our happy place…which is why we took that inspiration and turned it into a summery, Tuscan pasta salad.

Why You’ll Love This Recipe

Skip the macaroni or penne or rotini pasta, and instead go with fettuccine or longer egg noodles of some sort. The noodles grip the Italian dressing, so you get tons of flavor in each bite, along with chunky bites of salami, cannellini beans, olives, tomatoes, spinach, red onions, and fresh herbs. Plus, the dressing is deliciously creamy, while still feeling light (perfection!); it’s got mayo and Greek yogurt, and then it gets its kick from white wine vinegar and Dijon mustard – with a healthy dose of Italian seasoning to make this as Tuscan as it can get. It’s jam-packed with flavor (and nutrients!) and we wouldn’t have it any other way.

Kitchen Equipment You’ll Need

• Measuring cups and spoons
• Medium mixing bowl
• Large mixing bowl
• Whisk
• Knife and cutting board
• Pot for boiling pasta
• Colander

Ingredients

Dressing:

• 1/2 cup mayonnaise
• 1/2 cup Greek yogurt
• 1/4 cup white wine vinegar
• 3 tablespoons water
• 2 teaspoons Dijon mustard
• 2 teaspoons Italian seasoning
• Kosher salt and freshly ground pepper, to taste

Salad:

• 1 (16 oz.) package fettuccine, cooked according to package instructions and tossed with 1 tablespoon olive oil
• 2 (6 oz.) packages genoa salami, sliced
• 2 (15 oz.) cans cannellini beans, rinsed and drained
• 1 (8 oz.) can black olives, sliced and drained
• 2 cups cherry or grape tomatoes, halved
• 2 cups baby spinach, roughly chopped
• 1 (8 oz.) block provolone cheese, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh basil, finely chopped
• 1/4 cup fresh parsley, finely chopped

Step-by-Step Instructions

1. In a medium bowl, whisk together mayonnaise, Greek yogurt, white wine vinegar, water, and Dijon mustard.
2. Stir in Italian seasoning and season generously with salt and pepper.
3. In a large bowl, toss together cooked fettuccine with sliced salami, cannellini beans, olives, tomatoes, spinach, provolone, and red onion.
4. Add basil and parsley, then pour dressing over everything and toss until fully incorporated.
5. Refrigerate for at least 20-30 minutes before serving, then serve and enjoy.

Tips for Success

• Cook the pasta al dente so it holds up well when mixed with the dressing and other ingredients.
• Make sure to drain all canned ingredients thoroughly to prevent excess moisture.
• Chill the salad before serving to let the flavors meld beautifully together.

Additional Tips and Variations

• For a vegetarian option, skip the salami and add extra beans or roasted vegetables.
• Experiment with different cheeses such as mozzarella or asiago for a unique twist.
• For a spicier kick, add a pinch of red pepper flakes to the dressing.

Nutritional Highlights (Per Serving)

Calories, fat, protein, and other nutritional values will vary based on serving sizes and specific brands used. However, this pasta salad is a great source of protein and fiber, thanks to the beans and spinach.

Frequently Asked Questions (FAQ)

Can I make this pasta salad ahead of time? Yes, this salad can be prepared a day in advance. Just store it in the refrigerator, and give it a good toss before serving.

What can I use instead of fettuccine? You can use any long pasta such as spaghetti or linguine.

How long does this salad keep? It keeps well in the refrigerator for up to 3 days.

Conclusion

We hope you enjoy making and savoring this Creamy Tuscan Pasta Salad as much as we do! It’s perfect for a summer potluck or a family dinner. Don’t forget to share your experiences and any creative variations you come up with in the comments below. Happy cooking!