Central Market Pasta Salad Recipe: Herb-Infused No-Mayo Creaminess With Celery Crown Crunch

This Central Market pasta salad recipe transforms ordinary ingredients into a vibrant, herb-infused masterpiece—no mayo in sight. The secret lies in a creamy, tangy dressing that clings perfectly to the pasta while maintaining a refreshing bite, all crowned with crisp celery for that signature crunch.

I developed this version after years of perfecting the balance between richness and freshness, ensuring every bite delivers restaurant-quality texture and flavor without the heaviness.

The foundation begins with al dente pasta, tossed while still warm with a dressing made from Greek yogurt, lemon juice, and a medley of fresh herbs like dill, parsley, and chives.

This combination creates a velvety coating that’s light yet satisfying, while the celery crown adds a satisfying crunch that keeps the salad interesting from first bite to last. The addition of optional protein—like grilled chicken or chickpeas—makes it a complete meal, but the base recipe stands strong on its own.

What sets this pasta salad apart is its versatility—it holds up beautifully for potlucks, office lunches, or summer gatherings, yet feels fresh enough for a weeknight dinner. The herbs stay vibrant, the celery maintains its crispness, and the dressing doesn’t turn soggy.

It’s the kind of dish that tastes better the next day, making it ideal for meal prep without sacrificing flavor or texture.

Ready in just 30 minutes, this recipe is perfect for cooks of all levels. The technique is straightforward, but the result is anything but basic—elegant, balanced, and undeniably satisfying.

Whether you’re serving a crowd or packing a lunch, this pasta salad delivers on every promise: creamy without mayo, crunchy without compromise, and herbaceous with every bite.

Ingredients for central market pasta salad

Sixteen ingredients blend artfully to create this restaurant-quality Central Market pasta salad.

The Greek yogurt is the heart of this dressing—full-fat delivers the richest texture without mayo's heaviness. Fage or Siggi's are my go-tos for their high protein content, but any plain Greek yogurt works. Fresh herbs are non-negotiable here: buy the largest bunches you can find and store them properly (see storage notes). For the celery, look for crisp, firm stalks with vibrant green tops—these indicate freshness. The red bell pepper adds both color and sweetness, balancing the dressing's tang. If you're short on time, smoked paprika at half the amount mimics the depth without the prep.

No dill? Fresh mint or tarragon work in a pinch, though the flavor profile shifts slightly. The lemon juice is critical—bottled won't cut it—so invest in fresh lemons. For the pasta, Cavatappi or Farfalle hold dressing best, but any short pasta shape works. The optional protein can be swapped: grilled shrimp adds elegance, while white beans offer vegetarian richness. If using chickpeas, rinsing removes excess starch that can make the salad gummy. The olive oil should be extra-virgin with noticeable peppery notes—cheap oil tastes flat in this application. For a quicker version, pre-chopped frozen herbs (thawed) work in a bind, though fresh is always superior.

This salad shines when made ahead—flavors meld beautifully overnight. Store the dressing and pasta separately in airtight containers for up to 3 days, then toss just before serving to preserve celery crunch. The celery crown should be added right before eating to maintain crispness. For long-term storage, freeze the dressing separately for up to 3 months—thaw and whisk before using. The pasta itself keeps 2 days cooked in the fridge, but it's best enjoyed within 24 hours for optimal texture. If prepping for a crowd, double the dressing and store in a sealed jar in the fridge for easy tossing.

Step-by-step instructions for Central Market-inspired pasta salad

This herb-infused dressing transforms ordinary pasta into a restaurant-worthy dish with vibrant texture and balanced flavor.

Bring a large pot of water to a rolling boil and add 1.5 pounds of short pasta like farfalle or cavatappi. Salt the water generously—it should taste like the sea. Cook for 1 minute less than the package instructions specify for al dente texture. The pasta should have a slight bite when you test it.

Reserve 1 cup of pasta water before draining—this starchy liquid is essential for creating a silky dressing. Drain the pasta and immediately rinse under cold water to stop the cooking process. Shake off any excess water and return the pasta to the pot.

In a medium bowl, whisk together 1.5 cups of full-fat Greek yogurt, 0.5 cup of extra-virgin olive oil, and 0.25 cup of freshly squeezed lemon juice until completely smooth. The mixture should be thick but pourable—this forms the base of your creamy dressing.

Add 0.5 cup of finely chopped fresh dill, 0.25 cup of flat-leaf parsley, and 0.25 cup of tender chives stems. Mix gently to incorporate the herbs while preserving their texture. Season with 1.5 teaspoons of Diamond Crystal kosher salt and 0.5 teaspoon of freshly ground black pepper.

While the pasta is still warm, pour the herb dressing over it in the pot. Toss gently but thoroughly to ensure every strand is coated. The residual heat from the pasta will help the dressing cling perfectly. If the mixture seems too thick, add 2-3 tablespoons of reserved pasta water to achieve a creamy yet pourable consistency.

This is where the magic happens—the al dente pasta absorbs the dressing while maintaining its bite, creating that ideal texture contrast we love in Central Market-style salads. Let the mixture cool to room temperature before adding any optional proteins or vegetables.

In a separate bowl, combine 2 cups of thinly sliced celery stems and 0.5 cup of diced red bell pepper (if using). Toss with 1 teaspoon of kosher salt to enhance their natural sweetness. For added protein, dice 1.5 pounds of grilled chicken breast into bite-sized pieces or use 1.5 cups of drained, rinsed chickpeas for a vegetarian option.

Gently fold these components into the pasta mixture, reserving a few celery stems for garnish. The celery adds that signature crunch that keeps the salad interesting with every bite. If using optional ingredients, adjust the dressing consistency with additional pasta water as needed.

Transfer the salad to a serving bowl and refrigerate for at least 1 hour before serving. This chilling time allows all the flavors to meld together perfectly. The herbs will release their full aroma, the dressing will thicken slightly, and the celery will maintain its crisp texture.

When ready to serve, give the salad one final toss and garnish with reserved celery stems. The contrast between the creamy dressing, al dente pasta, and crisp celery creates that signature Central Market texture profile. Serve immediately with crusty bread or as a light summer meal.

Creative variations of these flavors

Mediterranean Herb Twist

Swap the Greek yogurt base for a whipped feta and tahini blend—mix 1 cup crumbled feta with ¼ cup tahini, 3 tbsp lemon juice, and 2 tbsp olive oil.

Add 2 tbsp chopped mint and 1 tsp ground cumin for an instant Mediterranean vibe. This version pairs beautifully with diced cucumber and kalamata olives for extra briny contrast. 🌿

Spicy Southwest Style

Transform your salad with a smoky chipotle-lime dressing: blend 1 cup Greek yogurt, 2 tbsp adobo sauce (from canned chipotles), 1 tbsp lime juice, and 1 tsp smoked paprika.

Toss in ½ cup diced avocado, ½ cup corn kernels, and ¼ cup chopped cilantro. Top with crumbled cotija cheese for a Tex-Mex-inspired twist that’s packed with heat and creaminess. 🌶️

Italian-Inspired Pesto Base

Replace the herb dressing with homemade basil pesto: blend 2 cups fresh basil, ¼ cup pine nuts, ½ cup grated Parmesan, ½ cup olive oil, and 1 garlic clove.

Stir into warm pasta, then fold in ½ cup cherry tomatoes (halved), ¼ cup sun-dried tomatoes (chopped), and ½ cup grilled shrimp for a seafood pasta salad with authentic Italian flair. 🍅

Asian-Inspired Sesame-Ginger

For an unexpected fusion, create a sesame-ginger dressing: whisk ½ cup Greek yogurt, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 tsp grated ginger, and 1 tsp sesame oil.

Toss with pasta and add ½ cup shredded carrots, ½ cup edamame, and 2 green onions (sliced). Garnish with toasted sesame seeds and sliced scallions for a bright, umami-packed salad. 🥢

Protein Swaps

Need a different protein? Swap the grilled chicken for crispy bacon bits (½ cup) and hard-boiled eggs (chopped) for a Southern-inspired version. For seafood lovers, try flaked smoked salmon (6 oz) or tuna salad (2 cans, drained).