Creamy Tuscan Pasta Salad

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

  • 1 pound long egg noodle pasta
  • 2 cups cherry tomatoes, halved
  • 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
Read the whole recipe on foodiecrush