So you think the dressing would not stick if I rinse the pasta too much? I know about saving the pasta water but I only do that when I am cooking something like pasta and broccoli rabe or something like that. When I make pasta with marinara sauce I don't add any pasta water. Actually I don't rinse it or I rinse it slightly. However, for pasta salad it would be the dressing I would be putting on not sauce.
I have made pasta salad before but with that I have used olive oil, herbs, broccoli and black olives (in that case you are coating it with the olive oil so no problem). It came out delicious but it takes some time - you have to soak the bouquet garni in the olive oil overnight to infuse the flavor into it. I would make that but I don't have fresh herbs on hand. So, since I had the broccoli slaw on hand I was trying to think of recipes that would go with that which I agree would be the mayonnaise/yogurt dressing. So, using a mayonnaise/yogurt dressing is another story that I am not familiar with which is why I sound so confused.