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Recipe: Sun-dried tomatoes lend oomph to pasta salad

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This May 5, 2014, photo shows sun dried tomato macaroni salad in Concord, N.H. (AP Photo/Matthew Mead)

By ALISON LADMAN

The Associated Press

First published Jul 08 2014 09:42PM
Updated Jul 8, 2014 09:42PM

So many pasta salads start with a great base — perfectly cooked pasta and a bevy of crisp, fresh vegetables — but fall apart when it comes to the dressing.

To us, the perfect pasta salad dressing requires a balance of savory, tangy flavors, with just a hint of sweetness. To create that for this salad, we start with oil-packed sun-dried tomatoes, which provide a deeply savory, rich flavor. For tang, we puree the tomatoes with a mix of light mayonnaise and plain Greek yogurt. Finally, just a tablespoon of brown sugar ties everything together with a subtle sweetness.

For our vegetables, we went with red bell pepper and fennel — along with a host of fresh herbs — but you could substitute whatever vegetables you prefer. Lightly blanched carrots or green beans, as well as chopped radishes and raw corn kernels would be a fine start.

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