Sun-dried Tomato Macaroni Salad

By cmschnettler

Ingredients

• 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

Preparation

Step 1

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 flavor, cover and chill for at least 2 hours before serving.