This creamy salad is one of Tuscany’s favorites. This is one of my favorite summer salads. It is like preparing a cheese and meat platter, but dumping it into a bowl and turning it into a salad.
When it is filled with olives, cheeses, salami and all things Italian flavored, count me in! This is the perfect dish to call refreshing, satisfying and delicious. This recipe is extremely versatile. You can use different types of pasta each time you make it.
When all this goodness, cherry tomatoes, pasta, parsley, olives, spinach and cannellini beans are combined, this is a perfect meal in itself.
Loaded with protein, fresh vegetables and a creamy dressing to tie it all in together. Filled with nutrition and tons of flavor, this is an easy to make meal.
What type of pasta should I use?
You could use any form of pasta that you want to use. However, I choose to use a fettuccine noodle to add some substance to the salad.
Do I have to add the cannellini beans?
You do not have to, but it is an added source of protein and the beans taste phenomenal in this salad.
What is the dressing made with?
The dressing is made with Yogurt, white wine, dijon mustard, herbs, Italian seasoning, and mayonnaise.
How long can I keep this Tuscany Salad in the refrigerator?
As long as the salad is wrapped tightly or placed into an airtight container, the salad will stay fresh in the refrigerator for up to 4 days.
Ingredients:
Dressing:
2 tsp Italian Seasoning
2 tsp Dijon mustard
½ cup mayonnaise
½ cup Greek yogurt
3 tbsp water
¼ cup White wine vinegar
Salt and pepper to taste
Salad:
16 ounces Fettuccine noodles, cooked according to the package directions.
1 tbsp Olive Oil, mixed in with the pasta after it is cooked
12 ounces Genoa Salami, sliced
2 cans Cannellini beans, rinsed and drained
8 ounces black olives, drained and sliced
2 cups cherry tomatoes, halved
¼ cup Red onion, sliced thin
¼ cup Fresh Basil, freshly chopped
¼ cup Parsley, freshly chopped
2 cups Baby Spinach, roughly chopped
8 ounces Provolone Cheese, diced
HOW TO MAKE CREAMY TUSCAN PASTA SALAD:
Step 1. In a bowl, use a whisk to combine the Yogurt, mustard, white wine vinegar, water, and Italian Seasoning until fully combined
Step 2. Add Salt and pepper if desired
Step 3. In a large bowl combine the fettuccini noodles, the salami, beans, onions, tomatoes, spinach and red onion and the provolone cheese.
Step 4. Add in the basil and parsley
Step 5. Pour the dressing over the top of the salad and toss to combine
Step 6. Refrigerate for at least 20 to 30 minutes before serving.
Step 7. Once chilled, serve and enjoy!
Creamy Tuscan Pasta Salad
This creamy salad is one of Tuscany’s favorites. This is one of my favorite summer salads. It is like preparing a cheese and meat platter, but dumping it into a bowl and turning it into a salad.
Ingredients
Dressing:
- 2 tsp Italian Seasoning
- 2 tsp Dijon mustard
- ½ cup mayonnaise
- ½ cup Greek yogurt
- 3 tbsp water
- ¼ cup White wine vinegar
- Salt and pepper to taste
Salad:
- 16 ounces Fettuccine noodles, cooked according to the package directions.
- 1 tbsp Olive Oil, mixed in with the pasta after it is cooked
- 12 ounces Genoa Salami, sliced
- 2 cans Cannellini beans, rinsed and drained
- 8 ounces black olives, drained and sliced
- 2 cups cherry tomatoes, halved
- ¼ cup Red onion, sliced thin
- ¼ cup Fresh Basil, freshly chopped
- ¼ cup Parsley, freshly chopped
- 2 cups Baby Spinach, roughly chopped
- 8 ounces Provolone Cheese, diced
Instructions
1. In a bowl, use a whisk to combine the Yogurt, mustard, white wine vinegar, water, and Italian Seasoning until fully combined
2. Add Salt and pepper if desired
3. In a large bowl combine the fettuccini noodles, the salami, beans, onions, tomatoes, spinach and red onion and the provolone cheese.
4. Add in the basil and parsley
5. Pour the dressing over the top of the salad and toss to combine
6. Refrigerate for at least 20 to 30 minutes before serving.
7. Once chilled, serve and enjoy!
Notes
What type of pasta should I use?
You could use any form of pasta that you want to use. However, I choose to use a fettuccine noodle to add some substance to the salad.
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 642Total Fat 39gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 24gCholesterol 60mgSodium 1430mgCarbohydrates 44gFiber 7gSugar 4gProtein 29g
THANKS FOR PINING!
