Salads
Ashley Mac’s pasta salad recipe delivers the perfect balance of creamy, herby richness and satisfying crunch—no soggy textures or bland flavors here. 💛 The secret lies in a bold cream cheese base infused with fresh herbs and a crisp celery crown technique that keeps every bite fresh.
I developed this version after years of testing, ensuring the dressing stays cohesive while vegetables maintain their crunch.
What sets this recipe apart is the herb cream cheese dressing, which combines tangy cream cheese with bright parsley, dill, and chives for a flavor profile that’s both sophisticated and approachable.
The crisp celery crowns (thinly sliced celery baked until golden) add a satisfying crunch that holds up all day, making this perfect for picnics, potlucks, or meal prep. No wilting here—just vibrant, restaurant-quality texture.
The assembly process is straightforward but strategic: cook your pasta al dente, rinse it in ice water to stop cooking, then toss with the dressing while still warm. This ensures every noodle absorbs the herby creaminess without becoming mushy.
The result? A pasta salad so flavorful and texturally perfect that it becomes the star of any spread.
Customize it with grilled chicken, shrimp, or roasted vegetables for added protein, or keep it vegetarian for a light yet satisfying dish. Whether you're feeding a crowd or prepping for the week, this recipe delivers bold flavor, crisp texture, and foolproof execution every time.
Ingredients for ashley mac's pasta salad
Sixteen ingredients transform into the star of any spread—herby, creamy, and crisp all at once!
| Ingredient | Amount | Notes |
|---|---|---|
| Penne Pasta 🍝 | 1 ½ lbs | Cooked al dente, rinsed in ice water |
| Cream Cheese 🧈 | 8 oz | Full-fat, room temperature |
| Fresh Parsley 🌿 | ½ cup | Chopped, stems removed |
| Fresh Dill 🌿 | ¼ cup | Chopped, packed |
| Fresh Chives 🌿 | ¼ cup | Finely chopped |
| Celery Stalks 🧅 | 4 whole | Thinly sliced into crowns |
| Red Bell Pepper 🍆 | 1 whole | Thinly sliced, seeds removed |
| Red Onion 🧅 | ½ whole | Thinly sliced |
| Mayonnaise 🥫 | ½ cup | High-quality, not low-fat |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | For drizzling |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ¾ tsp | Freshly cracked |
| Garlic Cloves 🧄 | 2 cloves | Minced, for optional protein boost |
| Grilled Chicken Breast 🍗 | 1 ½ lbs | Diced, optional protein |
The cream cheese is the heart of this salad, so grab the full-fat kind—it melts beautifully and keeps the dressing rich. Philadelphia brand is my go-to, but any high-quality cream cheese works. Fresh herbs are non-negotiable here: parsley, dill, and chives from the grocery store's produce section (check the dates—they should be vibrant, not wilted). For the celery crowns, look for crisp, firm stalks with no brown spots. Trader Joe's often has the best selection, but any grocery store's celery will do. Thinly slice the ends first for perfect crowns—this is where the magic crunch happens!
No fresh dill? Dried works at half the amount, but it won’t have the same bright punch. Short on chives? Green onion tops are a great swap. The mayo can be light, but full-fat adds creaminess—trust me on this. For the celery crowns, if you’re prepping ahead, bake them at 400°F for 10-12 minutes until golden. Want to skip the chicken? Add diced cucumbers or cherry tomatoes for extra freshness. The lemon juice is key—if you don’t have fresh, bottled works in a pinch, but the flavor won’t be as bright.
This salad tastes even better the next day—honestly, the flavors meld perfectly after 24 hours. Store it in an airtight container with a paper towel on top to keep the celery crowns crisp. Portion into individual containers for easy grab-and-go lunches. The dressing keeps for 5 days in the fridge if you make it ahead, but the celery crowns are best eaten within 3 days for maximum crunch. Freeze the dressing separately if you’re prepping for a crowd—just stir it back together before tossing with the pasta.
Why You'll Love This Recipe
- No-Chop Needed: That creamy dream starts with penne—already cooked, already perfect. I just drain, dump, and mix. The herbs? Buy them pre-washed in those little plastic containers. Done.
- Herb Magic: Honestly, the parsley-dill-chive combo is where it shines. That bright, fresh punch cuts through the richness of the cream cheese like a knife. My husband eats it straight from the bowl—no joke.
- Potluck Hero: This is my go-to for picnics, BBQs, or when I forget to RSVP to a dinner. It travels well, stays cold, and no one ever asks what’s in it. (They just keep taking seconds.)
- Budget Bulk: A single tub of cream cheese and a bag of penne stretch for weeks. I make a double batch, store it in the fridge, and grab it for lunches when I’m too tired to think. Zero waste, all flavor.
Step-by-step instructions for ashley Mac's herb cream cheese pasta salad
This is where the magic happens—creamy, herby, and packed with crisp celery crowns that hold their crunch.
🍳 Step 1: Cook and Chill the Penne
Bring a large pot of salted water to a rolling boil and cook the 1.5 lbs penne pasta until al dente—about 1 minute less than package instructions. Drain immediately and rinse under cold water for 30 seconds to stop cooking. Transfer to a large bowl and let it cool completely—this prevents a soggy salad later.
Here's the thing—if you skip the ice water rinse, the pasta will continue cooking in the dressing and turn mushy. Trust me, the texture difference is night and day. Spread the cooled pasta on a baking sheet to cool faster if needed.
👨🍳 Step 2: Make the Herb Cream Cheese Dressing
In a medium bowl, combine the 8 oz cream cheese with the 0.5 cup mayonnaise. Mix until smooth, then add the 0.5 cup fresh parsley, 0.25 cup fresh dill, and 0.25 cup fresh chives. Stir well to distribute the herbs evenly—this is where the bold flavor comes from.
Next, add the 2 tbsp lemon juice, 0.25 cup extra-virgin olive oil, 1.5 tsp salt, and 0.75 tsp black pepper. The dressing should be thick but pourable. If it's too stiff, add 1-2 tablespoons water to loosen it. This is your flavor base—don't skimp on the herbs!
🥘 Step 3: Prepare the Crisp Celery Crowns
Slice the 4 whole celery stalks into ¼-inch thick rounds (crowns) and place them on a baking sheet. Drizzle lightly with 1 tablespoon olive oil and sprinkle with ¼ tsp salt. Bake at 375°F for 12-15 minutes until edges are golden brown and crispy.
Real talk—this step makes or breaks the salad. The celery should stay crisp, not soft. Remove them from the oven and let cool completely before adding to the pasta. If you add them warm, they'll wilt in the dressing.
🥘 Step 4: Combine Everything
Add the herb dressing to the cooled pasta and toss gently to coat evenly. Fold in the 1 whole red bell pepper (thinly sliced), 0.5 whole red onion (thinly sliced), and the 1.5 lbs grilled chicken breast (diced). Mix carefully—you want everything distributed without breaking the pasta.
Finally, add the crisp celery crowns and the 2 cloves minced garlic (if using). Taste and adjust seasoning—you might need a pinch more salt or lemon juice. The salad should be vibrant, herby, and perfectly balanced.
⏰ Step 5: Chill and Serve
Cover the salad and refrigerate for at least 1 hour before serving. This lets the flavors meld and the celery crowns stay crisp. Serve chilled or at room temperature—it's perfect for picnics, potlucks, or meal prep.
Pro tip: If making ahead, store in an airtight container for up to 3 days. The flavors actually improve overnight. Enjoy your restaurant-quality pasta salad!
Pro Tips For Making Ashley Mac'S Pasta Salad
- COOL THE PASTA RIGHT: Drain the penne, run it under cold water for 30 seconds, then toss with a drizzle of olive oil—this stops the cooking and keeps the pasta from turning mushy when mixed with the cold cream cheese later. I learned this the hard way when my first batch got gluey after sitting in the fridge overnight.
- CHOP HERBS IN STAGES: Don’t dump all the parsley, dill, and chives in at once—reserve half for garnish. Pulse the rest in a food processor for 2 seconds (just until chopped, not paste), then mix it into the cream cheese base. The texture stays bright and fresh, not wilted.
- SALT THE CREAM CHEESE: Skip the pre-salted cream cheese—mix in ½ teaspoon of flaky salt (like Maldon) directly into the softened cream cheese before combining with the pasta. It makes a real difference in flavor, especially if you’re using unsalted cheese.
- WAIT BEFORE EATING: Let the salad sit uncovered in the fridge for at least 2 hours before serving. The flavors meld, the cream cheese softens evenly, and the herbs release their oils—trust me, it’s worth the patience. (Yes, even if you’re impatient like me.)
Make-ahead tips for this dish
Prep Ahead Like a Pro
The dressing is the star here, so make it 24 hours ahead—it tastes even better after flavors meld. Store in an airtight container with plastic wrap pressed directly on the surface to prevent a skin from forming.
I swear by this trick: keep it in the fridge until you're ready to toss with pasta. 💛
Celery Crown Prep
Slice and bake the celery crowns the night before—just store them in a single layer on a wire rack (not stacked) to maintain crispness. Reheat at 350°F for 5-7 minutes before adding to the salad to restore crunch.
Pro move: Freeze extras in a single layer, then transfer to a bag for up to 1 month.
Pasta Prep Shortcut
Cook the pasta exactly as directed, but here's my secret: spread it on a rimmed baking sheet to cool completely before refrigerating. This prevents that dreaded mushy texture when you're ready to assemble. I like to portion the cooled pasta into quart-sized containers for easy grab-and-go lunches.
Protein Prep Options
For the grilled chicken, cook it 2 days ahead and store in the fridge. Reheat gently in a skillet with 1 tbsp olive oil over medium heat until warmed through. Alternatively, bake diced chicken at 375°F for 15-20 minutes to crisp up the edges before adding to the salad.
Full Salad Assembly
Combine all components 4-6 hours before serving to let flavors develop. The magic happens when the celery crowns stay crisp while the pasta absorbs the herby dressing. I always double-check seasoning right before serving—sometimes the celery needs a pinch more salt after chilling. 🍽️
Portioning for Crowds
Divide the salad into individual containers with a paper towel on top to absorb any excess moisture. This keeps the celery crowns crisp even after 24 hours in the fridge. Label containers with dates—they stay fresh for 3 days when stored properly. Perfect for potlucks or meal prep!
Nutrition facts
Frequently asked questions
Can I make this pasta salad without cream cheese?
Swap the cream cheese for 1 cup Greek yogurt (full-fat for best texture) or ½ cup sour cream mixed with ¼ cup mayonnaise. The dressing will be lighter but still herby and creamy. For extra richness, add 2 tbsp extra olive oil to compensate for the missing fat.
How do I keep the celery crowns crisp longer?
Store them in a single layer on a wire rack (not stacked) in the fridge for up to 3 days. For longer storage, freeze them in a single layer, then transfer to a bag for 1 month. Reheat at 350°F for 5-7 minutes before adding to the salad to restore crispness.
What's the best pasta shape for this recipe?
Penne is ideal because its ridges hold the creamy dressing beautifully, but fusilli, farfalle, or rotini work too. Avoid long pasta like spaghetti—it gets tangled and soggy. For extra texture, try whole wheat or chickpea pasta, but reduce cooking time by 1-2 minutes since they absorb liquid differently.
Can I make this vegetarian?
Yes! Skip the chicken and add 1 cup diced avocado (add just before serving), ½ cup roasted cherry tomatoes, or ½ cup marinated artichoke hearts. For protein, stir in 1 cup chickpeas (rinsed and drained) or ½ cup crumbled feta cheese. The herby dressing balances all these additions perfectly.
Why does my pasta salad get watery after chilling?
This happens when pasta isn't cooled completely before mixing with dressing. Always rinse cooked pasta in ice water for 30 seconds and spread it on a baking sheet to cool. Also, avoid overmixing—toss gently to coat. If it's still too wet, add 1-2 tbsp extra olive oil to help absorb moisture.