Cook the pasta right: Bring a large pot of salted water to a boil. Add pasta and cook until just al dente. Overcooked pasta turns mushy once dressed.

Rinse and cool: Drain the pasta and rinse under cold water to stop the cooking. Shake off excess water well so the dressing clings nicely.

Prep the vegetables: While the pasta cools, chop the tomatoes, cucumber, bell pepper, celery, and red onion. Pat the cucumber dry with a paper towel to reduce extra moisture.

Make the dressing: In a large bowl, whisk together mayonnaise, Greek yogurt, vinegar, Dijon, honey, garlic powder, onion powder, salt, and pepper until smooth.

Toss it together: Add the cooled pasta to the bowl with the dressing. Fold in the vegetables, pickles or olives if using, and herbs. If adding protein, stir it in gently.

Adjust the texture: Drizzle in olive oil to loosen if the salad looks too thick. Add a squeeze of lemon for extra brightness if you like.

Chill to marry flavors: Cover and refrigerate for at least 30–60 minutes. This helps the flavors develop and firms up the pasta slightly.

Final seasoning: Before serving, taste and add a pinch more salt, pepper, or vinegar if needed. If it thickened in the fridge, splash in a teaspoon or two of water or milk to refresh.