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.