During the hot weather in spring and summer, I want something quick, delicious, and, most importantly, fresh!
This pasta salad is a thing to try if you want to enjoy a home-cooked meal!
This is a great way to start cooking and preparing home-cooked meals because the recipe will ask you for simple kitchen steps that, in the end, will transform into a perfect pasta salad recipe. It’s ideal for a potluck, picnic, dinner, or summer BBQ side dish. The dressing is simple and easy to make.
The combination of beans, olives, salami, and pasta mixed with a creamy sauce, in the end, is a gorgeous and so Italian experience.
Why you’ll love the recipe:
Who doesn’t love pasta in any shape and form? This pasta salad is perfect for summer lunch because you are going to enjoy pasta and veggies at the same time.
How to serve it:
Make sure to serve it well chilled because this is not a hot pasta salad. It’s best eaten when well chilled.
- Greek yogurt
- White wine vinegar
- Dijon mustard
- Italian seasoning
- kosher salt and freshly ground pepper, to taste
- Genoa salami
- Cannellini beans
- Black olives
- Cherry or grape tomatoes
- Baby spinach
- Gouda cheese
- Red onion
How to make Tuscan Pasta Salad:
Step 1. First, mix everything needed for the dressing in a large mixing bowl.
Step 1. Add the fettuccine, sliced salami, beans, olives, tomatoes, spinach, gouda cheese, and diced red onion in the same bowl.
Step 1. Stir in the basil and parsley and mix until combined.
Step 1. Refrigerate for about 20-30 minutes before serving and enjoy.
This is a perfect side dish salad for a nice BBQ this summer season.
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 of fettuccine, cooked according to package instructions and tossed with 1 tablespoon of olive oil
- 2 6 oz. packages of genoa salami, sliced
- 2 15 oz. cans of cannellini beans, rinsed and drained
- 1 8 oz. can of black olives, sliced and drained
- 2 cups cherry or grape tomatoes halved
- 2 cups baby spinach roughly chopped
- 1 cup gouda cheese diced
- 1/4 cup red onion thinly sliced
- 1/4 cup fresh basil finely chopped
- 1/4 cup fresh parsley finely chopped
- First, mix everything needed for the dressing in a large mixing bowl.
- Add the fettuccine, sliced salami, beans, olives, tomatoes, spinach, gouda cheese, and diced red onion in the same bowl.
- Stir in the basil and parsley and mix until combined.
- Refrigerate for about 20-30 minutes before serving and enjoy.
Can you make it ahead?
Yes, you can make it 6 hours before serving. I prefer not to make it a day ahead because of the veggies. When mixed with the dressing and all the other ingredients, they must be eaten on the same day.
Store it in an airtight container in the fridge for up to 1 day. But it’s best served the same day.
Variations and substitutes
This recipe can use any pasta shape; for more flavor, you can add sun-dried tomatoes instead of fresh tomatoes.