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.
CREAMY TUSCAN PASTA SALAD
— 1/2 cup mayonnaise
— 1/2 cup Greek yogurt
— 1/4 cup white wine vinegar
— 3 tablespoons water
— 2 teaspoon Dijon mustard
— 2 teaspoons Italian seasoning
— Kosher salt and freshly ground pepper, to taste
— 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
— 1/4 cup red onion, thinly sliced
— 1 (8 oz.) block provolone cheese, diced
— 1/4 cup fresh basil, finely chopped
— 1/4 cup fresh parsley, finely chopped
In a medium bowl, whisk together mayonnaise, Greek yogurt, white wine vinegar, water, and Dijon mustard.
Stir in Italian seasoning and season generously with salt and pepper.
In a large bowl, toss together cooked fettuccine with sliced salami, cannellini beans, olives, tomatoes, spinach, provolone and red onion.
Add basil and parsley, then pour dressing over everything and toss until fully incorporated.
Refrigerate at least 20-30 minutes before serving, then serve and enjoy.
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