Cavatappi Pasta Salad: Corner Bakery-Inspired Recipe

This Corner Bakery-inspired cavatappi pasta salad is a deli-style cold pasta salad made with spiral pasta, crisp vegetables, olives, feta, and a tangy Italian dressing. It is easy to prepare ahead, travels well when kept cold, and has enough texture and bright flavor to work as either a lunch or a side dish.

Ingredients

12 oz (340 g) cavatappi pasta
1 tbsp (15 g) kosher salt, for the pasta water
1 cup (150 g) cherry tomatoes, halved
1 cup (130 g) cucumber, seeded if watery and cut into small dice
1 cup (120 g) broccoli florets, cut into small bite-size pieces
¾ cup (110 g) red bell pepper, diced
½ cup (75 g) pitted black olives, halved or sliced
⅓ cup (50 g) red onion, finely diced
¾ cup (85 g) crumbled feta cheese
⅓ cup (80 ml) extra-virgin olive oil
3 tbsp (45 ml) red wine vinegar
1 tbsp (15 ml) fresh lemon juice
1 tsp (5 g) Dijon mustard
1 tsp (2 g) dried Italian seasoning
½ tsp (1 g) garlic powder
½ tsp (3 g) kosher salt, for the dressing, plus more to taste
¼ tsp (0.5 g) freshly ground black pepper
2 tbsp (8 g) chopped fresh parsley

Instructions

Prepare the vegetables and dressing. Halve the tomatoes, dice the cucumber and bell pepper, cut the broccoli into small pieces, slice the olives, and finely dice the onion. Small pieces distribute through the pasta more evenly and are easier to eat on a fork. In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, Dijon, Italian seasoning, garlic powder, ½ teaspoon salt, and black pepper. Set aside while the pasta cooks.
Boil the pasta. Bring a large pot of water to a boil; allow about 8 minutes for the water to heat, depending on your stove and pot. Stir in 1 tablespoon salt, add the cavatappi, and cook for 10 minutes, or follow the package time if it differs. Start checking a minute before the package’s suggested time. The pasta should be tender but still have a slight bite, since it will soften a little as it absorbs dressing.
Drain and cool. Drain the pasta well in a colander. Rinse briefly under cool running water, tossing once or twice, just until it is no longer hot. This stops the cooking and cools the pasta for the salad. Let it drain for a minute; excess water left clinging to the spirals can dilute the dressing. Do not leave cooked pasta sitting at room temperature for an extended period.
Combine the salad. Put the cooled pasta in a large mixing bowl. Add the tomatoes, cucumber, broccoli, bell pepper, olives, and red onion. Whisk the dressing again, then pour it over the ingredients. Toss thoroughly, lifting from the bottom so the dressing reaches the grooves of the cavatappi and coats the vegetables as well.
Add the cheese and chill. Fold in the feta and chopped parsley gently so the cheese stays in small pieces. Cover the bowl and refrigerate for 45 minutes before serving. Just before bringing it to the table, toss again and taste. Add a pinch of salt, pepper, or a splash of vinegar if the chilled salad needs a little more lift.

Tips

Cook the pasta just to tender. Cavatappi’s ridges and hollow center hold dressing well, but overcooked spirals can become soft and break when tossed. If your package gives a range, begin checking at the lower end. Drain as soon as the pasta is tender with a little resilience, then cool it promptly.
Keep the vegetables bite-size and dry. Large pieces can make each forkful awkward, while wet cucumber or poorly drained pasta can water down the dressing. If the cucumber has a seedy, watery middle, scrape it out before dicing. Pat washed vegetables dry before adding them.
Adjust the dressing after chilling. Pasta absorbs some of the liquid as it rests, and refrigerator-cold food tastes less vivid than food at room temperature. Taste the salad before serving and refresh it with a teaspoon of vinegar or lemon juice, or a small drizzle of olive oil, rather than automatically adding a large amount of dressing.
Make a simple substitution when needed. If cavatappi is unavailable, use rotini, fusilli, or another short ridged pasta in the same weight. They catch dressing and vegetables similarly; a smooth pasta will give a slightly less textured bite. For a milder onion flavor, soak the diced red onion in cold water for 5 minutes, then drain and dry it.

Serving Suggestions

Serve the salad cold or slightly cool, not piping warm. It makes a useful side for grilled chicken, burgers, sandwiches, or a picnic spread, and the vegetables and feta give it enough variety to stand on its own for a light lunch. For a buffet, transfer it to a chilled serving bowl and set that bowl over a larger bowl of ice if it will be sitting out. Put out a serving spoon so guests do not need to handle the salad.

For a more substantial meal, pair a serving with sliced roasted chicken or chickpeas on the side. Keep any protein separate until serving if you want to preserve the salad’s vegetarian character for some guests. A leafy green salad, fresh fruit, or toasted bread can round out the meal without competing with the tangy dressing. Since the pasta salad is already seasoned and includes feta and olives, taste other dishes before adding extra salty accompaniments.

Variations

Make it more vegetable-forward: Replace some of the bell pepper with blanched green beans or finely chopped celery. If using green beans, cook them briefly in boiling water until crisp-tender, then cool and drain them well before adding. A handful of baby spinach can also be folded in just before serving, though it will wilt if mixed in far ahead.

Change the cheese or olives: Crumbled goat cheese gives a softer, creamier tang, while small mozzarella pearls make the salad milder. Both change the saltiness and texture, so add them gradually and taste before seasoning. Green olives can stand in for black olives; they are often sharper and saltier, so rinse them if they taste particularly briny.

Use a shortcut dressing: Replace the homemade dressing with ½ cup (120 ml) bottled Italian dressing, then add more a tablespoon at a time if needed after chilling. Bottled dressings vary in sweetness, salt, and acidity, so the finished salad may taste different from the recipe’s vinaigrette. A little lemon juice or red wine vinegar can brighten a sweeter dressing.

Add a protein: Toss in drained, rinsed chickpeas or white beans for a plant-based addition, or serve cooked chicken alongside the salad. If adding cooked chicken, keep it refrigerated until use and mix it in shortly before serving. The salad’s original dressing works with these additions, though you may want a little extra dressing because the added ingredients increase the total volume.

Storage and Reheating

Refrigerate the pasta salad within 2 hours of preparing it, using a covered, shallow container so it cools and stays cold efficiently. Keep it refrigerated at 40°F (4°C) or below and use it within 3 to 4 days. For a hot outdoor gathering, do not leave the bowl out for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C); set out a smaller portion and replenish it from the refrigerator instead.

This salad is intended to be served cold, so reheating is not needed. If it seems dry after a night in the refrigerator, loosen it with a little olive oil, vinegar, or lemon juice and toss before serving. Avoid leaving a large container on the counter to warm up; take out only the amount you plan to serve and return the rest promptly to the refrigerator. Freezing is not recommended: the cucumber and tomatoes lose their crisp texture, and the dressing may separate when thawed.

Frequently Asked Questions

Is this the exact Corner Bakery pasta salad recipe?

No. This is a home-style recipe inspired by the deli-counter feel of a cavatappi salad, not a verified restaurant formula. Restaurant recipes can change, and this version uses a straightforward vinaigrette with vegetables, olives, and feta so it can be made with common grocery-store ingredients and adjusted to taste.

Can I make cavatappi pasta salad the day before?

Yes. Prepare it up to a day ahead, cover it, and keep it refrigerated. The pasta will absorb some dressing as it rests, so reserve a few tablespoons of dressing or plan to add a small splash of olive oil and vinegar just before serving. Add delicate ingredients, such as spinach, at the last minute if you use them.

Should I rinse pasta for pasta salad?

For this cold salad, a brief rinse under cool water is useful because it stops the cooking and brings the pasta down to a safe, manageable temperature for mixing. Drain it thoroughly afterward. For a hot pasta dish, rinsing is usually unnecessary because it washes away surface starch that can help sauce cling.

Can I use frozen broccoli?

Yes, but thaw it completely and drain it very well before adding it. Frozen broccoli tends to be softer than fresh broccoli and can release water as it thaws, so pat it dry and use bite-size pieces. If you prefer firmer broccoli, briefly blanch fresh florets, cool them in cold water, and drain them thoroughly.

How do I keep the salad from tasting bland after it chills?

Season the cooking water, make sure the dressing has enough acidity, and taste again after chilling. Cold pasta can seem less seasoned than it did before refrigeration, while the pasta also absorbs some of the dressing. Add salt in small pinches, or use a little lemon juice or vinegar to sharpen the flavor; toss well and taste after each adjustment.

Can I make it without feta?

Yes. Leave it out for a dairy-free version, or substitute a dairy-free feta-style crumble if you have one you enjoy. Without feta, the salad loses some saltiness and creamy tang, so taste the dressing and add a small pinch of salt or an extra teaspoon of vinegar if it needs more contrast. Check the labels on packaged substitutes if you are cooking for someone with an allergy.

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