Bring a large pot of water to a rolling boil, add 1 tbsp salt, and cook pasta 1–2 minutes less than package directions for al dente. Reserve 1/2 cup pasta water, drain, and rinse briefly under cold water. Toss with 1 tbsp olive oil to prevent sticking.

Tip: Slightly undercooking the pasta helps it absorb the dressing without becoming mushy.

In a bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, vinegar, sugar, salt, and pepper until smooth. If the dressing is too thick, whisk in a tablespoon of reserved pasta water until it reaches a pourable consistency.

Tip: Mustard helps emulsify and stabilize the dressing, so don’t skip it.

Combine cherry tomatoes, cucumber, bell pepper, green onions, carrot, and herbs in a large mixing bowl. Add pasta, pour dressing over, and toss gently until everything is evenly coated. Fold in cheese and optional protein.

Tip: Taste and adjust — add a squeeze of lemon, pinch of salt, or more herbs to brighten.

Refrigerate at least 30 minutes to meld flavors. Before serving, give another gentle toss and top with extra herbs or a drizzle of olive oil.

Tip: If your sauce is too thick, add a splash of reserved pasta water or a little more yogurt.