Ashley Mac's Pasta Salad Recipe: Celery Crown Crunch With Creamy Herb Vinaigrette Twist

Ashley Mac's pasta salad recipe delivers that perfect balance of creamy, crunchy, and herby flavors everyone loves. 💛 The secret lies in her signature celery crown crunch—thinly sliced celery baked until crispy—and a rich, creamy herb vinaigrette that ties everything together. This isn’t your average pasta salad; it’s a showstopper that holds up for potlucks and picnics alike.

The recipe starts with al dente pasta, tossed with fresh herbs and a tangy dressing that’s both creamy and bright. The celery crowns add a satisfying crunch that keeps every bite interesting, while optional add-ins like diced ham or hard-boiled eggs make it even more versatile.

What sets this apart is how the flavors meld—herbs stay fresh, celery stays crisp, and the dressing doesn’t turn soggy.

What you’ll end up with is a pasta salad that’s creamy yet fresh, crunchy yet balanced, and packed with layers of flavor. It’s the kind of dish that disappears quickly but leaves everyone asking for seconds.

The best part? It’s easy to customize—add your favorite veggies or proteins to make it your own.

Perfect for meal prep, parties, or a satisfying lunch, this recipe proves pasta salad can be anything but boring. Let’s get started on making it your new go-to crowd-pleaser.

Ingredients for ashley mac's pasta salad

Sixteen ingredients for a pasta salad that’s creamy, crunchy, and packed with herby brightness perfect for potlucks.

The celery crowns are the star—thinly slice 3 whole celery stalks lengthwise into 1/8-inch strips, then bake at 350°F for 10-12 minutes until crispy. Trader Joe’s has the best pre-sliced celery for shortcuts, but fresh is worth it. The herbs? Fresh dill and parsley make all the difference—buy them in small bunches at the grocery store’s produce section and use them within 2 days. For the pasta, penne or fusilli hold up best to the creamy dressing without getting mushy. Cook it just shy of al dente so it doesn’t turn to mush later.

No dill? Fresh tarragon or chives work in a pinch, though the flavor won’t be identical. Short on mayo? Greek yogurt plus a splash of milk makes a lighter dressing—just add an extra tablespoon of lemon juice for tang. The red bell pepper can be swapped for cucumber or cherry tomatoes if you’re feeling different. For the optional ham, deli-sliced is easiest, but rotisserie chicken works too if you’re avoiding pork. Eggs? Hard-boiled and peeled ahead saves time—store them in the fridge for up to 5 days.

This salad keeps perfectly for 4 days in the fridge—just toss with a little extra olive oil before serving to keep everything fresh. The celery crowns stay crispy for 2 days if stored in an airtight container. Double the batch for parties—it’s always a hit, and leftovers make great lunches. For meal prep, store the dressing and veggies separately until ready to mix—keeps the celery from getting soggy.

Step-by-step instructions for ashley Mac's pasta salad

Here's how to create this creamy, herb-packed pasta salad with that signature celery crown crunch!

Bring a large pot of water to a rolling boil and add 1.5 lb short pasta (like penne or fusilli). Salt the water generously—it should taste like the ocean. Cook for 1 minute less than package instructions (usually 11-12 minutes for al dente).

Drain the pasta immediately in a colander and rinse under cold water for 30 seconds. This stops the cooking process and removes excess starch that would make your salad gummy. Shake the colander vigorously to remove all water droplets—you want the pasta completely dry before mixing.

While the pasta cooks, slice the 3 whole celery stalks thinly on the diagonal for those signature celery crowns. Cut the 1 medium red bell pepper into ¼-inch dice and slice the 0.5 cup green onions thinly, separating the white and green parts. Chop the 0.25 cup fresh dill and 0.25 cup fresh parsley finely, removing stems first.

Place all the vegetables in a large mixing bowl. If using, add the 1 cup optional diced ham and 3 whole optional hard-boiled eggs, sliced into quarters. Toss everything together gently—you want the vegetables to stay crisp, not bruised. Set aside while you make the dressing.

In a medium bowl, combine the 1 cup mayonnaise, 0.5 cup plain yogurt, 2 tbsp lemon juice, 1 tbsp Dijon mustard, and 0.25 cup extra-virgin olive oil. Whisk vigorously for 1-2 minutes until completely smooth and emulsified—no streaks of oil should remain.

Add the 1 tsp salt and 0.5 tsp black pepper, then stir in the chopped dill and parsley. Taste and adjust seasoning—you want bright, tangy, and slightly herby. This dressing is the heart of the salad, so don't skimp on the herbs!

Add the cooked pasta to the vegetable bowl and pour the dressing over it. Using two large spoons or your hands, gently fold everything together until the pasta is evenly coated. Be careful not to mash the celery crowns—you want to preserve that satisfying crunch!

Transfer the salad to a serving bowl and let it sit at room temperature for 10-15 minutes before serving. This allows the flavors to meld and the dressing to fully absorb into the pasta. If making ahead, cover and refrigerate for up to 4 hours—the flavors will only get better!

Garnish with additional celery crowns and a sprinkle of fresh herbs if desired. Serve immediately while the celery stays crisp and the pasta is warm from the dressing. This salad is perfect for picnics, potlucks, or as a refreshing side dish—every bite delivers that creamy, herby, crunchy magic!

Perfect pairings for this dish

Crunchy Bread Pairings

Serve this pasta salad alongside crusty Italian bread like a ciabatta or focaccia from Trader Joe’s. The bread soaks up any extra dressing while adding a satisfying chew that contrasts perfectly with the celery crowns.

I love pairing it with garlic-infused olive oil drizzled on warm bread for an extra flavor boost. 🥖

Protein Additions

For a heartier meal, add grilled chicken breast or smoked salmon to the salad. If you’re making it ahead, cook the protein separately and fold it in just before serving to keep it warm and tender.

I often use rotisserie chicken from Costco for convenience—just shred it and mix it in. For a vegetarian option, try marinated white beans or crumbled feta cheese.

Dessert Complements

End your meal with something light and refreshing like lemon sorbet or fruit salad to balance the richness. A berry compote with a dollop of whipped cream also works beautifully.

I’ve found that citrus-infused desserts like a grapefruit salad or orange sorbet cut through the creaminess of the pasta salad perfectly. 🍋

Drink Pairings

For a crisp, refreshing drink, try sparkling lemonade or iced herbal tea with mint and lemon. If you prefer alcohol, a dry white wine like Sauvignon Blanc or a light beer such as a pilsner complements the herby flavors beautifully.

I always reach for a sparkling water with lime when I’m serving this salad—it keeps things light and refreshing. 🍹

Seasonal Variations

In summer, add cherry tomatoes and cucumber to the salad for a lighter touch. For fall, swap in roasted butternut squash and pecans for warmth. I also love adding cranberries in winter for a festive twist. Each seasonal variation keeps the salad exciting year-round! 🌿

Garnish Ideas

Before serving, sprinkle the salad with toasted pine nuts or pumpkin seeds for extra crunch. A few edible flowers like nasturtiums add a pop of color and a mild peppery flavor.

I also like finishing with a drizzle of balsamic glaze for a touch of sweetness that ties everything together. 🌸

Frequently asked questions