Creamy Tuscan Pasta Salad Recipe with Sun-Dried Tomatoes and Spinach

This creamy salad is a Tuscan favorite and one of my go-to dishes for summer. Think of it as a cheese-and-meat platter tossed with pasta and fresh vegetables — hearty, refreshing, and full of Italian flavors.

Olives, cheeses, salami and bright herbs come together with a tangy, creamy dressing to make a satisfying main or side. This recipe is versatile — swap in your favorite pasta shape whenever you make it.

With cherry tomatoes, pasta, fresh parsley and basil, spinach, olives and protein-packed cannellini beans, this salad stands on its own as a complete meal. It’s nutritious, flavorful, and quick to assemble.

What type of pasta should I use?

You can use any pasta you like, but I prefer fettuccine for its substantial texture that holds the dressing and ingredients well. Short pasta like rotini or farfalle also works nicely if you prefer bite-sized pieces.

Do I have to add the cannellini beans?

No — the beans are optional, but they add a pleasant creaminess and an extra source of protein that complements the salad’s flavors.

What is the dressing made with?

The dressing combines Greek yogurt, mayonnaise, white wine vinegar, Dijon mustard, Italian seasoning, water, and salt and pepper for balance. It’s creamy but bright enough to keep the salad light.

How long can I keep this Tuscany Salad in the refrigerator?

Stored in an airtight container, the salad will stay fresh for up to four days. For best texture, keep it chilled and toss again before serving if the dressing settles.

Ingredients:

Dressing:

2 tsp Italian seasoning

2 tsp Dijon mustard

½ cup mayonnaise

½ cup Greek yogurt

3 tbsp water

¼ cup white wine vinegar

Salt and pepper to taste

Salad:

16 ounces fettuccine noodles, cooked according to package directions

1 tbsp olive oil, tossed with the pasta after cooking

12 ounces Genoa salami, sliced

2 cans cannellini beans, rinsed and drained (optional)

8 ounces black olives, drained and sliced

2 cups cherry tomatoes, halved

¼ cup red onion, thinly sliced

¼ cup fresh basil, chopped

¼ cup parsley, chopped

2 cups baby spinach, roughly chopped

8 ounces provolone cheese, diced

How to make Creamy Tuscan Pasta Salad:

Step 1. Whisk together the Greek yogurt, Dijon mustard, white wine vinegar, water and Italian seasoning in a bowl until smooth.

Step 2. Season the dressing with salt and pepper to taste.

Step 3. In a large bowl, combine the cooked fettuccine, salami, cannellini beans (if using), black olives, cherry tomatoes, spinach, red onion and provolone cheese.