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Camelia

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.
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Prep Time 2 minutes
Cook Time 20 minutes
Additional Time 5 minutes
Total Time 5 minutes
Servings: 6 -8
Calories: 642
Ingredients Method Notes

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

Method
 

  1. 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.