Cook the pasta: Bring a large pot of water to a rolling boil. Add the tablespoon of salt—the water should taste distinctly salty, like the sea. Add the macaroni and cook until al dente, about 1 minute less than the package suggests. You are looking for pasta that offers a slight resistance to the tooth, with a small, white core still visible when you bite one in half. Overcooked pasta will turn the salad into a stodgy mess.

Drain and cool: Drain the pasta in a colander and immediately rinse it under cold, running water. Stir it gently with your hand until the pasta feels completely cool to the touch—no residual warmth. This stops the cooking process dead and washes away excess starch. Shake the colander well to remove as much water as possible, then tip the pasta onto a clean tea towel and pat it dry. Dry pasta is crucial; any lingering moisture will water down your dressing.

Make the dressing: In a small bowl or a jar with a tight-fitting lid, combine the mayonnaise, Greek yoghurt, white wine vinegar, Dijon mustard, caster sugar, celery salt, and black pepper. Whisk or shake vigorously until the dressing is completely smooth and has a slightly thickened, glossy appearance. Taste it—it should be creamy with a bright, sharp tang and a whisper of sweetness. Set aside.

Prepare the vegetables and protein: While the pasta cools, dice your celery, red pepper, and spring onions. The celery should be crisp and fragrant, the pepper bright and juicy. Place them in a very large salad bowl. Add the shredded chicken or turkey, the chopped parsley, and the capers, if using. Toss lightly to combine the colours.

Combine everything: Add the cooled, dry pasta to the bowl of vegetables and protein. Pour the dressing over the top. Using a large rubber spatula or salad servers, gently fold the mixture together. The goal is to coat every single piece of pasta without crushing the vegetables. You will see the dressing turn a pale, even colour as it clings to the macaroni. The sound should be a soft, creamy fold, not a wet slap.

Rest and chill: Cover the bowl with cling film and place it in the refrigerator for at least 30 minutes. This rest is non-negotiable. During this time, the pasta absorbs the dressing, the flavours meld, and the texture settles. The salad will look slightly dry straight from the fridge—do not panic. This is exactly what we want.

Final refresh and plate: Just before serving, take the salad from the fridge. Give it a very gentle stir. You will notice the dressing has been absorbed; add a splash of milk or a tiny dollop of extra mayonnaise to loosen it to your preferred consistency. For a restaurant-quality finish, transfer the salad to a clean, shallow serving platter. Smooth it into an even layer. Sprinkle the top with a little extra chopped parsley and a few thin slices of spring onion. This final garnish of fresh green against the creamy pasta is what makes it look intentional and polished.