Ingredients:

  • 1 lb rotini pasta
  • 2 tsp kosher salt
  • 1 cup high-quality mayonnaise
  • 1/2 cup plain Greek yogurt
  • 2 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp ground black pepper
  • 1 large red bell pepper, finely diced
  • 1 cup frozen petite peas, thawed
  • 1/2 cup red onion, finely minced
  • 1 cup sharp cheddar cheese, cut into tiny cubes
  • 1/4 cup fresh parsley, chopped
  • 1 cup celery, sliced

Instructions:

  1. Bring a large pot of water to a rolling boil. Add 2 tsp kosher salt and then drop in the 1 lb rotini pasta.
  2. Boil the pasta until it is just past al dente. This usually takes about 8 to 10 minutes depending on the brand. Cold pasta firms up, so a slightly softer noodle stays tender after chilling.
  3. Drain the pasta in a colander. Immediately perform a vigorous cold water rinse until the noodles feel cool to the touch. This stops the cooking and washes away the gluey starch.
  4. In a medium bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, Dijon, and all the spices until the mixture is silky and pale orange.
  5. While the pasta is still slightly tepid (not hot!), toss it with exactly half of the dressing. This pre soak allows the flavor to penetrate the pasta's outer layer.
  6. Add the diced red bell pepper, thawed peas, minced red onion, cheddar cubes, sliced celery, and parsley into the bowl.
  7. Fold in the remaining half of the dressing until every crevice of the rotini is glistening.
  8. Transfer the salad to an airtight container