Creamy Tuscan Pasta Salad
"When cooking your pasta, be sure to add a generous dose of kosher salt to the cooking water once it's come to a boil. This step flavors the pasta as it cooks, and when added after the water has come to a boil, won't pit the bottom of your pan...."
INGREDIENTS
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1 pound long egg noodle pasta
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2 6-ounce packages Applegate Naturals® Genoa Salami Trio, sliced
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2 15-ounce cans white beans, rinsed and drained
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2 cups cherry tomatoes, halved
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1 8-ounce can sliced black olives, drained
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2 cups chopped fresh baby spinach leaves
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2 cups provolone cheese, diced (about 8 ounces)
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1/4 red onion, thinly sliced
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1/4 cup chopped fresh basil or parsley, or both
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For the Dressing
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1 cup mayonnaise or Greek yogurt
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1/4 cup white wine vinegar
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1/4 cup water
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1 teaspoon Dijon mustard
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1 teaspoon sugar
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1 teaspoon kosher salt
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1 teaspoon freshly ground black pepper
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1 teaspoon dried oregano flakes
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