Cavatappi Pasta Salad Recipe

Cook the pasta

Bring a large pot of water to a rolling boil (about 4 cups water per 8–12 oz pasta). Add 1 tablespoon kosher salt. Add 12 oz cavatappi and cook uncovered, stirring occasionally, until al dente (typically 8–10 minutes; check package). Reserve 1/2 cup of pasta cooking water, then drain the pasta in a colander and immediately rinse briefly under cold running water to stop cooking and cool the pasta for salad. Transfer drained pasta to a large mixing bowl.

Make the dressing

In a medium bowl, whisk together 3 tablespoons mayonnaise, 3 tablespoons plain Greek yogurt, 2 tablespoons extra-virgin olive oil, 1 tablespoon white wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 teaspoon minced garlic, 1/2 teaspoon salt (adjust to taste), and 1 teaspoon freshly ground black pepper until smooth and emulsified. If dressing is too thick, thin with up to 2 tablespoons reserved pasta water or plain water until it reaches a creamy but pourable consistency.

Prepare vegetables: halve 1.5 cups cherry tomatoes; seed and dice 1 cup English cucumber; dice 3/4 cup red bell pepper; finely dice 1/4 cup red onion; thaw and pat dry 1/2 cup corn if using frozen; slice 1/4 cup black olives. Chop 2 tablespoons fresh parsley and, if using, chiffonade 2 tablespoons fresh basil. Add all prepared vegetables and herbs to the bowl with the cooled pasta.

Add 3 oz crumbled feta and 2 tablespoons grated Parmesan (if using) to the bowl. If using protein, fold in 1 cup diced rotisserie chicken or cooked ham. Toss gently to combine ingredients with the pasta.

Pour the dressing over the pasta and vegetables. Using two large spoons or salad tongs, gently toss until the pasta and add-ins are evenly coated. Taste and adjust seasoning: add more salt, pepper, or 1 teaspoon lemon juice if needed.

Add zest of 1 lemon and squeeze its juice over the salad for brightness. If desired, drizzle 1 teaspoon extra-virgin olive oil and sprinkle 1/4 teaspoon red pepper flakes for a touch of heat.

Chill: Cover the bowl and refrigerate at least 30 minutes (1–2 hours is better) to let flavors meld. Before serving, give the salad another stir and, if it seems dry, loosen with a splash of reserved pasta water or a teaspoon more olive oil.

Serve: Transfer to a serving bowl or platter. Garnish with extra chopped parsley or basil and an additional sprinkle of feta or grated Parmesan if desired. Serve cold or at cool room temperature.