Creamy Tuscan Pasta Salad

My mom and I have our favorite place to go for lunch. At this point, there really isn’t much point in even looking at the menu, because our orders are always the same: French onion soup and pasta salad of the day. It doesn’t matter what pasta salad they’re serving as the special that day, we know it’s always going to be good and that my mom is always going to ask for extra dressing. It’s just what she does.
One of my favorite things about making pasta salad is as long as you have three key components: pasta, dressing, and some combination of flavorings, you can totally riff on the ingredient list and make it your own.

Ingredients

• 1 pound long egg noodle pasta
• 2 6-ounce packages Applegate Naturals® Genoa Salami Trio, sliced
• 2 15-ounce cans white beans, rinsed and drained
• 2 cups cherry tomatoes, halved
• 1 8-ounce can sliced black olives, drained
• 2 cups chopped fresh baby spinach leaves
• 2 cups provolone cheese, diced (about 8 ounces)
• ¼ red onion, thinly sliced
• ¼ cup chopped fresh basil or parsley, or both
• For the Dressing
• 1 cup mayonnaise or Greek yogurt
• ¼ cup white wine vinegar
• ¼ cup water
• 1 teaspoon Dijon mustard
• 1 teaspoon sugar
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon dried oregano flakes

Instructions

1. Cook the egg noodles in salted water according to the package directions, drain, and rinse with cool water. Add the pasta to a large mixing bowl with the sliced salami, white beans, tomatoes, black olives, spinach, cheese, onion, and basil or parsley.
2. .......................
3. ...................................

for full instruction please see : www.foodiecrush.com

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