Club Med Salad Recipe: Celery Crowns Stacked High with Tangy Herb Cream Cheese

This Club Med Salad recipe delivers the iconic layered elegance of celery crowns, creamy herb cheese, and perfectly cooked pasta—all stacked high for that signature restaurant presentation. The secret lies in precise layering: tender macaroni, crisp celery sticks, and tangy cream cheese dressing that binds every component together.

I've perfected this version after years of testing, ensuring the celery stays crisp and the cheese maintains its velvety texture without turning soggy.

The foundation of this salad is the herb cream cheese dressing, which acts as both a glue and flavor enhancer. You'll cook elbow macaroni to al dente perfection, then cool it completely before assembly—a critical step that prevents a mushy final product.

The celery crowns are the showstopper, arranged meticulously to create those iconic vertical stacks that make this dish instantly recognizable.

What you'll achieve is a salad that looks as impressive as it tastes—crisp, creamy, and perfectly balanced in every bite. The celery provides a refreshing crunch, the pasta offers hearty substance, and the tangy dressing ties it all together.

This is the kind of dish that feels special enough for company but simple enough for weeknight dinners.

For those wanting a lighter version, substitute half the macaroni with chopped romaine lettuce or swap the cream cheese for a lighter yogurt-based dressing. The traditional recipe calls for optional additions like diced ham or chicken, but the vegetarian version remains equally satisfying.

Let's build this classic salad layer by layer.

Ingredients for club med salad

Here's what you'll need to build this iconic layered salad with crisp celery and creamy herb dressing.

The celery crowns are the star—look for bright green, crisp stalks with no browning at the base. Costco or Trader Joe's carry the freshest celery in bulk, but any grocery store's produce section works if you pick them the same day. For the macaroni, De Cecco brand is my go-to—it holds its shape when cooled. The cream cheese should be full-fat (Philadelphia is perfect) and at room temperature for blending. If you can't find fresh dill, dried dill at half the amount works, but fresh is ideal for that bright flavor. The butter for crisping? European-style butter like Plugrá melts beautifully without overpowering.

No fresh dill? Substitute with 1 tbsp dried dill plus 1 tbsp fresh parsley—it won't be identical, but it's close. Running low on mayonnaise? Greek yogurt works in a pinch (use half the amount) for a lighter texture, though the salad won't be as creamy. The lemon juice can be swapped for white vinegar if you're out, but fresh lemon adds that bright pop. For the celery, if you can't find 4-inch sticks, cut longer ones in half—just make sure they're all uniform for stacking. The Parmesan is optional but adds a nice salty finish. If you're making this ahead, skip the Parmesan until serving so it stays extra crisp.

This salad keeps beautifully—assemble it up to 4 hours ahead and store it uncovered in the fridge. The celery stays crisp if you pat it dry thoroughly before stacking. For serving, drizzle with olive oil just before eating to keep everything fresh. Leftovers? Portion into individual containers—the celery crowns hold up for 2 days in the fridge, though the pasta may soften slightly. The dressing can be made 3 days ahead and stored separately, but add the fresh herbs right before assembling for maximum flavor.

Step-by-step instructions for club Med salad recipe

Here's how to build this iconic layered salad with crisp celery crowns and creamy herb dressing.

Bring a large pot of salted water to a rolling boil and cook the 8 oz elbow macaroni according to package directions until al dente—about 10-12 minutes. Drain immediately and rinse under cold water to stop the cooking process. Spread the pasta on a baking sheet and let it cool completely before handling.

This cooling step is crucial—warm pasta will make your celery crowns soggy. I like to fan the pasta with a fork while it cools to speed up the process. Once completely cool, divide the pasta into 4 equal portions (about 2 oz each) and set aside. These will form the base of each celery crown.

In a medium bowl, combine the 8 oz cream cheese, 0.5 cup mayonnaise, 0.25 cup chopped fresh dill, 0.25 cup chopped fresh chives, 1 tbsp lemon juice, 1 tsp Dijon mustard, 0.5 tsp salt, and 0.25 tsp black pepper. Mix with a hand mixer or fork until completely smooth and creamy.

Here's the thing—don't skip the lemon juice. It brightens the flavors and prevents the filling from tasting too heavy. The mixture should be thick but spreadable, almost like a thick cream cheese frosting. Taste and adjust seasoning if needed, adding a pinch more salt or pepper as necessary.

In a large skillet, melt 2 tbsp unsalted butter over medium heat. Add the 12 whole celery sticks (cut into 4-inch lengths) and cook, turning occasionally, for 8-10 minutes until the edges are deep golden brown and crispy. Remove from heat and let cool completely before assembling.

Real talk: crispy celery is the star of this salad. If they're not perfectly browned, they'll turn mushy when stacked. Don't walk away—watch them closely during the last 2 minutes of cooking. Once crisp, let them cool completely before handling, or they'll soften when you try to assemble.

Spread 2 tablespoons of the herb cream cheese filling onto the bottom of each of 4 large celery sticks (the ones you crisped). Place 2 oz of the cooled elbow macaroni on top of the filling, pressing down gently to create a flat base. Add another 2 tablespoons of filling and repeat with another 2 oz of macaroni. Top with the final 2 tablespoons of filling.

This is where the magic happens. You want each layer to be secure but not crumbling. If your macaroni is too dry, lightly mist it with water to help it stick. Work quickly but carefully—once you start stacking, you'll want to finish each crown before moving to the next.

Place one of the remaining 8 crisp celery sticks (the ones you didn't use for the base) vertically on top of each assembled crown. Gently press down to secure the stack. Drizzle each finished salad with 1 teaspoon of extra-virgin olive oil and sprinkle with 1 tablespoon of freshly grated Parmesan cheese. Serve immediately for the best texture.

Here's the pro tip: don't overhandle the finished salads. The celery crowns should stand tall and proud, with crispy celery on the outside and creamy filling peeking out between the layers. If you're serving ahead, assemble without the final celery stick and garnish just before serving to keep everything crisp.

Serving suggestions for club med salad

Plating Like a Pro

For a restaurant-worthy presentation, arrange your Club Med Salads on a large white platter or individual oval salad plates. Space them evenly so the celery crowns stand tall and proud—this creates visual height that makes the dish look even more impressive.

I like to use dark green plates to make the celery pop against the white pasta and cream cheese. 🌟

Garnish Game-Changers

Add microgreens or thinly sliced radishes around the base of each salad for a pop of color and freshness. A sprinkle of toasted sesame seeds or crushed black pepper adds texture contrast.

For extra flair, drizzle a light honey-lemon reduction (mix 1 tbsp honey with 1 tsp lemon juice) around the edges of the platter. The sweet-tangy contrast elevates the dish instantly.

Serving with Style

Serve your Club Med Salads with warm crusty bread or garlic toast on the side to soak up any extra dressing. For a complete meal, pair with grilled lemon-herb chicken or smoked salmon—both complement the salad's creamy, herby flavors.

If you're hosting, consider presenting the salads on a three-tiered stand with the bread and protein on the lower levels for an elegant spread.

Dietary Adaptations

For a lower-carb version, replace half the macaroni with shredded cabbage or cauliflower rice—the celery crowns will still be the star. A vegetarian twist works beautifully with added diced mushrooms or roasted red peppers in the filling.

If you're serving gluten-free guests, use gluten-free elbow macaroni (like Barilla GF) and ensure your cream cheese is certified gluten-free. 💫

Make-Ahead Magic

Assemble the salads up to 4 hours ahead and store them uncovered in the fridge—the celery stays crisp if you pat it dry before stacking. Keep the Parmesan and olive oil garnish separate until serving to maintain texture.

For a buffet-style presentation, arrange the salads on a chilled platter and let guests add their own garnishes. The flavors actually meld better when assembled ahead of time, making this dish perfect for parties.

Kid-Friendly Tweaks

For picky eaters, deconstruct the salad—serve the celery crowns on the side with the filling in a small bowl and pasta as a separate pile. Let kids assemble their own mini versions.

You can also cut the celery crowns into smaller stacks or use fun-shaped pasta (like stars or dinosaurs) to make it more appealing. The creamy filling is always a hit with kids, so focus on making the presentation playful rather than traditional. 🌈

Frequently asked questions