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.
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.
To make the dressing, whisk the greek yogurt with the vinegar until smooth. Whisk in the rest of the ingredients and pour the dressing over the pasta salad. Toss to mix and garnish with more herbs.
The pasta tastes best after it sits for about 30 minutes and can be refrigerated for 3-4 days.
(c) 2019 - FoodieCrush.com - Creamy Tuscan Pasta Salad