The Canadian Press - ONLINE EDITION

JULY FOURTH: Recipe for sun-dried tomato macaroni salad

  • Print

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 flavours, 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 flavour. 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.

___

SUN-DRIED TOMATO MACARONI SALAD

Start to finish: 2 1/2 hours (30 minutes active)

Servings: 10

16 ounces dried small pasta (such as elbow or farfalle)

1/2 cup oil-packed sun-dried tomatoes, drained

1/3 cup white balsamic vinegar

1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

1 tablespoon packed light brown sugar

1/2 cup light mayonnaise

1/2 cup fat-free plain Greek yogurt

1 red bell pepper, cored and diced

1 fennel bulb, trimmed and diced

8 ounces fresh mozzarella pearls (very small balls)

3 tablespoons chopped fresh oregano

3 tablespoons chopped fresh thyme

3 tablespoons chopped fresh chives

Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain the pasta and spread on a rimmed baking sheet to cool.

While the pasta cooks, prepare the dressing. In a blender, combine the sun-dried tomatoes, vinegar, salt, pepper, brown sugar, mayonnaise and yogurt. Blend until smooth, then set aside.

In a large bowl, combine the dressing with the cooled pasta, bell pepper, fennel, mozzarella and herbs. For best flavour, cover and chill for at least 2 hours before serving.

Nutrition information per serving: 300 calories; 90 calories from fat (30 per cent of total calories); 10 g fat (4 g saturated; 0 g trans fats); 20 mg cholesterol; 42 g carbohydrate; 3 g fiber; 5 g sugar; 11 g protein; 200 mg sodium.

Fact Check

Fact Check

Have you found an error, or know of something we’ve missed in one of our stories?
Please use the form below and let us know.

* Required
  • Please post the headline of the story or the title of the video with the error.

  • Please post exactly what was wrong with the story.

  • Please indicate your source for the correct information.

  • Yes

    No

  • This will only be used to contact you if we have a question about your submission, it will not be used to identify you or be published.

  • Cancel

Having problems with the form?

Contact Us Directly
  • Print

You can comment on most stories on winnipegfreepress.com. You can also agree or disagree with other comments. All you need to do is be a Winnipeg Free Press print or e-edition subscriber to join the conversation and give your feedback.

You can comment on most stories on winnipegfreepress.com. You can also agree or disagree with other comments. All you need to do is be a Winnipeg Free Press print or e-edition subscriber to join the conversation and give your feedback.

Have Your Say

New to commenting? Check out our Frequently Asked Questions.

Have Your Say

Comments are open to Winnipeg Free Press print or e-edition subscribers only. why?

Have Your Say

Comments are open to Winnipeg Free Press Subscribers only. why?

The Winnipeg Free Press does not necessarily endorse any of the views posted. By submitting your comment, you agree to our Terms and Conditions. These terms were revised effective April 16, 2010.

letters

Make text: Larger | Smaller

LATEST VIDEO

Maria Aragon performs new single "Nothing but a Beat"

View more like this

Photo Store Gallery

  • Goslings enjoy Fridays warm weather to soak up some sun and gobble some grass on Heckla Ave in Winnipeg Friday afternoon- See Bryksa’s 30 DAY goose challenge - May 18, 2012   (JOE BRYKSA / WINNIPEG FREE PRESS)
  • Marc Gallant/Winnipeg Free Press. Local- Korea Veterans Association stained glass window at Deer Lodge Centre. Dedication with Minister of Veterans Affairs Dr. Rey Pagtakhan. March 12, 2003.

View More Gallery Photos

Poll

Does Canada need a national inquiry into the disproportionately high number of missing and murdered aboriginal women?

View Results

View Related Story

Ads by Google