Salads
This Central Market pasta salad recipe brings the fresh, vibrant flavors of a high-end grocery store to your picnic table—crisp celery crowns, herbed cheese cubes, and juicy grilled chicken all tossed in a bright lemon-herb dressing.
The secret lies in chilling the salad for at least 2 hours, which lets flavors meld and textures develop that store-bought versions can't match. I've perfected this recipe over years of summer gatherings, where it consistently earns "best dish" votes.
The foundation starts with al dente cavatappi pasta (its hollow tubes hold dressing beautifully) and a mix of fresh vegetables that stay crisp even after chilling. Crisp celery crowns add satisfying crunch, while avocado and cherry tomatoes bring freshness that holds up for hours.
The dressing—a tangy blend of lemon juice, olive oil, Dijon mustard, and fresh herbs—ties everything together without overpowering the delicate flavors.
What makes this salad truly special is the herb cheese harmony—cubes of herbed goat cheese that stay creamy yet firm, and optional grilled chicken that adds protein without heaviness. The texture contrast between crisp vegetables, tender pasta, and creamy cheese creates every bite feels like a balanced meal.
This isn't just a side dish; it's the star of potlucks and office parties alike.
Best of all, this recipe scales perfectly—double it for crowds or halve it for a light lunch. The flavors only improve with time, making it ideal for meal prep. Let's get started on creating your next crowd-pleasing centerpiece salad.
Ingredients for central market pasta salad
Fresh ingredients from Central Market create this vibrant, crowd-pleasing pasta salad with perfect texture harmony.
| Ingredient | Amount | Notes |
|---|---|---|
| Cavatappi Pasta 🍝 | 1 ½ lb | Al dente texture preferred |
| Celery Crowns 🧅 | 2 cups | Freshly cut, crisp variety |
| Cherry Tomatoes 🍅 | 1 lb | Halved for even distribution |
| Avocados 🥑 | 2 whole | Ripe but firm, pitted |
| Herbed Goat Cheese 🧀 | 8 oz | Cubed, room temperature |
| Cooked Chicken Breast 🍗 | 1 ½ lb | Grilled, diced, optional |
| Extra-Virgin Olive Oil 🫒 | ½ cup | High quality, fruity |
| Fresh Lemon Juice 🍋 | ¼ cup | Freshly squeezed |
| Dijon Mustard 🍯 | 1 tbsp | Mild variety preferred |
| Fresh Dill 🌿 | ¼ cup | Chopped, finely |
| Fresh Parsley 🌿 | ¼ cup | Chopped, finely |
| Garlic Cloves 🧄 | 2 cloves | Minced, fresh |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
The celery crowns and goat cheese are the stars here. Central Market's pre-cut celery crowns save time and stay crisp longer than regular celery sticks. For the goat cheese, look for herbed varieties at the specialty cheese counter—they're pre-seasoned with fresh dill and parsley, which cuts down on prep. If you can't find herbed goat cheese, grab regular goat cheese and mix in 1 tsp fresh dill and 1 tsp fresh parsley before cubing. The avocados should be ripe but firm—press gently, they should yield slightly but not be mushy. Buy them the day of your gathering so they don't turn brown in the fridge.
No fresh dill or parsley? Dried works at one-third the amount, but the flavor won't be as bright. The dressing can be made a day ahead and stored in the fridge—the flavors deepen overnight. For the chicken, I always use grilled breast because it stays juicy longer than baked. If you're making this ahead, cook the chicken the day before and store it separately until just before serving. The pasta should be cooked al dente—it'll finish cooking in the fridge. For extra crunch, add 1/4 cup toasted pine nuts right before serving, but skip them if you're watching calories.
This salad tastes even better after 4-6 hours in the fridge—the flavors meld beautifully. Store all components separately except the dressing—combine everything 2 hours before serving. The avocado will brown, so toss it with lemon juice right before adding to the salad. The dressing keeps for 5 days in the fridge, and the cooked pasta holds up for 3 days if stored dry. For large gatherings, double the recipe—it's perfect for potlucks and office parties where you want to make an impression.
Why You'll Love This Recipe
- No-Cook Prep Magic: I swear by this—just toss the cavatappi, celery crowns, and cherry tomatoes into a bowl raw, then fold in the avocado and herbed goat cheese right before serving. The pasta’s spiral shape holds dressing like a dream, so no soggy mess here.
- Creamy-Crunchy Contrast: That herbed goat cheese? It melts into the warm pasta while the celery crowns stay crisp—like a hug for your taste buds. Honestly, the avocado’s richness balances the tangy goat cheese so perfectly, I’ll fight anyone who says pasta salad can’t be fancy.
- Picnic-to-Party Flex: Pack it for a beach day or serve it at a summer BBQ—it’s the same dish, just different vibes. Between us, I’ve brought this to potlucks where it disappeared faster than the chips and dip. (Yes, even on a Tuesday night.)
- Budget-Friendly Leftovers: Celery crowns and cherry tomatoes last ages, so I make this twice and freeze half for later. The cavatappi’s cheap, the avocado adds luxury without breaking the bank, and the goat cheese stretches farther than you’d think. My wallet thanks me every time.
Step-by-step instructions for Central Market pasta salad
Assemble this vibrant salad with crisp celery crowns and creamy goat cheese for a restaurant-quality dish.
Cook the Cavatappi Pasta to Al Dente Perfection
Bring a large pot of water to a rolling boil and add 1 teaspoon salt. Add the 1.5 lb cavatappi pasta and cook according to package instructions until 1 minute before al dente. The pasta should have a slight bite when tested—this ensures it doesn't turn mushy in the dressing. Reserve 1 cup pasta water before draining, as it contains starch that helps emulsify the dressing.
I like to rinse the pasta briefly under cold water after draining to stop the cooking process immediately. However, don't rinse it completely—just a quick swirl in the colander with a splash of cold water. This removes excess starch that could make the salad gummy while preserving enough for the dressing to cling.
Prepare the Fresh Vegetable Components
While the pasta cooks, halve the 1 lb cherry tomatoes and cut the 2 cups celery crowns into ¼-inch thick slices. Arrange them on a platter and sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper. Let them sit for 5 minutes to draw out excess moisture, which prevents a watery salad.
Pit and peel the 2 whole avocados and cut them into ½-inch cubes. Keep them separate from the other vegetables until you're ready to assemble the salad. Avocados oxidize quickly, so add them last to maintain their vibrant green color and creamy texture.
Create the Herb Dressing
In a medium bowl, whisk together the ½ cup extra-virgin olive oil, ¼ cup fresh lemon juice, 1 tablespoon Dijon mustard, 2 minced garlic cloves, ¼ cup chopped fresh dill, and ¼ cup chopped fresh parsley. Season with the remaining ½ teaspoon salt and ¼ teaspoon black pepper.
This dressing should have a bright, tangy flavor with a smooth texture. If it looks too thick, add 1-2 tablespoons of reserved pasta water to help it emulsify properly. The lemon juice and Dijon mustard provide acidity that balances the richness of the goat cheese and avocados.
Assemble the Pasta Salad
In a large mixing bowl, combine the drained cavatappi pasta with the halved cherry tomatoes and celery crowns. Pour the herb dressing over the pasta and toss gently but thoroughly to coat all ingredients evenly. Add the 1.5 lb diced cooked chicken breast and 8 oz cubed herbed goat cheese.
Here's where it gets important: fold in the avocado cubes last. The acidity in the dressing helps preserve their color and texture. If you add them too early, they'll turn brown and become mushy. Taste the salad and adjust seasoning if needed—you might want to add a splash more lemon juice or a pinch of salt to balance the flavors.
Chill and Serve for Optimal Texture
Cover the bowl and refrigerate the salad for at least 1 hour before serving. This chilling time allows the flavors to meld together and the pasta to absorb the dressing completely. The celery crowns will maintain their crisp texture, and the goat cheese will soften slightly, creating a creamy contrast.
When ready to serve, give the salad one final toss to redistribute the ingredients. Garnish with additional fresh dill and parsley if desired. This pasta salad keeps well in the refrigerator for up to 2 days, making it perfect for meal prep. The flavors actually improve as they sit, allowing the dressing to penetrate the pasta and vegetables more thoroughly.
Pro Tips For Making Central Market Pasta Salad
- Rinse Cavatappi Cold: Drain the pasta, then run it under cold water for 30 seconds—this stops the cooking and keeps those little cavatappi pockets from turning mushy when you toss in the dressing later. I learned this the hard way after a salad that looked like it had been sitting in the fridge for a week instead of 20 minutes.
- Cut Celery Stems First: Trim the tough base off celery crowns before slicing—it’s the part that turns bitter and rubbery. Then slice into ¼-inch pieces and soak in ice water for 10 minutes to crisp them up. Sounds weird, but it works: your salad stays crunchy for hours, not soggy by lunch.
- Halve Avocados Last: Wait to pit and slice avocados until right before serving, or they’ll brown and turn the whole dish into a sad, gray mess. If you’re prepping ahead, toss halved avocados in lemon juice and plastic wrap them tightly—this buys you 45 minutes instead of 15.
- Toss Dressing Early: Mix the dressing with the pasta right after draining, not before. The starch clings to the noodles and helps everything stick together—no more dry, separated bits at the bottom of the bowl. Just don’t add the avocado or goat cheese yet; they’ll soak up the dressing and turn into a paste.
Health benefits of this central market pasta salad
Balanced Protein Power
This salad packs a protein punch with 1.5 lb grilled chicken breast and 8 oz herbed goat cheese, delivering about 45 grams of protein per serving. The chicken provides lean muscle-building protein while the goat cheese adds calcium and casein for sustained energy.
For a vegetarian option, swap the chicken for 1 cup cooked chickpeas—they add 15 grams of plant-based protein per serving. 💪
Heart-Healthy Fats
The extra-virgin olive oil and avocados provide monounsaturated fats that support heart health by reducing LDL cholesterol. A ½-inch cube of avocado contains about 2 grams of heart-healthy fats, while 2 tablespoons of olive oil in the dressing contribute 14 grams of beneficial fats.
These fats also enhance nutrient absorption of fat-soluble vitamins like vitamin E from the celery and vitamin K from the goat cheese.
Fiber-Rich Vegetables
Celery crowns and cherry tomatoes deliver 4 grams of fiber per serving, supporting digestion and keeping you full longer. The celery's high water content (about 95% water) adds hydration, while the tomatoes provide vitamin C and lycopene, an antioxidant linked to reduced inflammation.
For extra fiber, add ½ cup diced cucumber—it adds 1 gram of fiber and helps balance the salad's richness.
Low-Calorie Crunch
This salad averages just 350 calories per serving, making it a satisfying yet lighter option for summer meals. The crisp celery crowns and cherry tomatoes add volume without calories, while the lemon-herb dressing keeps it light compared to creamy alternatives.
For a lighter version, reduce the olive oil to ¼ cup—it cuts calories by about 120 per serving while still maintaining flavor.
Meal-Prep Friendly
The components store well separately, making this salad ideal for health-conscious meal prep. The pasta, dressing, and chicken can be prepped 2 days ahead, while the avocado and celery crowns should be added fresh before serving.
This approach maintains texture and nutrition while saving 30 minutes of prep time on busy days. The salad's balanced macros also make it perfect for post-workout recovery or a light lunch. ✨
Nutrition facts
Frequently asked questions
Can I make this pasta salad ahead of time?
This salad tastes even better when made 2-4 hours ahead—the flavors meld beautifully in the fridge. Store all components separately except the dressing. Combine everything 2 hours before serving to let the avocado stay fresh. The pasta will absorb the dressing perfectly after chilling.
What can I substitute for the cavatappi pasta?
Any short pasta works well—try fusilli, penne, or farfalle. For a gluten-free option, use chickpea pasta or quinoa pasta. The hollow tubes of cavatappi hold dressing beautifully, but any pasta with texture will work. Just cook it al dente to prevent mushiness.
How do I keep the avocado from turning brown?
Add the avocado cubes last and toss them with 1 teaspoon lemon juice right before serving. The acidity in the dressing helps preserve color, but avocados oxidize quickly. For extra protection, sprinkle with ¼ teaspoon salt—it slows browning.
Can I make this vegetarian?
Yes! Skip the chicken and add 1 cup cooked chickpeas or ½ cup crumbled feta for protein. For extra heartiness, include ½ cup white beans or ¼ cup toasted pine nuts. The herbed goat cheese and avocado already provide plenty of richness to balance the dish.
Why does my salad get watery?
Watery salads usually happen from excess moisture in veggies or overcooked pasta. Salt your celery crowns and tomatoes 5 minutes before adding to draw out water, and always cook pasta al dente. If needed, drain excess liquid after chilling. For extra insurance, add 1 tablespoon cornstarch to the dressing to help it cling better.