Pasta Salad Recipe

Cook the pasta

Bring a large pot of water to a rolling boil (use at least 4 cups for 12 oz pasta). Add 1 tbs kosher salt. Add the pasta and cook until al dente according to package directions (usually 9–11 minutes). Stir occasionally to prevent sticking.

Reserve 1/4 cup of pasta cooking water, then drain the pasta in a colander and rinse briefly under cold running water to stop cooking and cool the pasta for salad. Shake well to remove excess water and transfer to a large mixing bowl.

Make the dressing

In a medium bowl, whisk together 1 cup mayonnaise, 1 tbs plain Greek yogurt, 2 tbs white wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1 tbs lemon juice, and 3 tbs extra-virgin olive oil until smooth. Mince or grate the garlic clove and add it to the dressing. Season with 1 tsp black pepper and 1–1/2 tsp salt (start with 1 tsp and adjust later). Taste and adjust acidity or sweetness by adding more lemon or honey if desired.

If dressing is too thick, whisk in 1–2 tbs reserved pasta cooking water (or plain water) until you reach a creamy, easily tossable consistency.

Pour about two-thirds of the dressing over the cooled pasta and toss gently to coat. Reserve remaining dressing to dress the salad again after resting or to serve on the side.

Prepare vegetables: halve cherry tomatoes, dice cucumber (remove seeds if watery), dice red bell pepper, finely dice red onion, and slice olives. Chop parsley and chiffonade basil if using. Crumble feta if using.

Add all prepared vegetables, olives, and herbs to the bowl with the dressed pasta. Gently fold to combine, taking care not to mash the tomatoes.

Taste the salad and add remaining dressing as needed. Adjust seasoning with additional salt (up to 1/2 tsp) and pepper to taste. If salad seems dry, stir in up to 2 tbs reserved pasta water or 1 tbs olive oil.

Chill for at least 30 minutes in the refrigerator to let flavors meld. For best flavor, refrigerate 2–4 hours. Before serving, stir again, add crumbled feta and extra basil on top if desired, and garnish with a drizzle of olive oil.