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Creamy Pasta Salad

A different take on pasta salad with creamy Tuscan flavors

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 10


  • 1 Ib thin egg noodles I used amish noodles
  • 10 ounces salami mix the variety
  • 2 15 ounce cans white beans drained and rinsed
  • 2 cups cherry tomatoes sliced vertically
  • 8 ounces sliced black olives
  • 2 cups spinach leaves ribboned
  • 2 cups provolone cheese diced
  • 1/4 red onion thinly sliced
  • 1/4 cup fresh basil and parsley mixed together, chopped
  • 1 cup mayonnaise
  • 1/4 cup white wine vinegar
  • 1/4 cup water
  • 1 tsp Dijon mustard
  • 1 tsp sugar
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp dried oregano


  1. Prep and add salami, beans, tomatoes, olives, spinach, cheese, onion and herbs to an extra large mixing bowl. Set aside.

  2. Cook noodles according to directions on package. Drain and rinse with cool water. Add to mixing bowl and toss to combine.

  3. In a small mixing bowl, whisk together mayonnaise and vinegar until smooth. Add remaining dressing ingredients and whisk again.

  4. Pour dressing over pasta salad and toss once more. Chill in refrigerator for at least 30 minutes before serving. Store in airtight container in fridge.