Honey Mustard Chicken Pasta Salad

Last summer I discovered pasta salad could be a real meal rather than just a side dish at a friends potluck. She served this honey mustard version and I went back for thirds without even realizing it.

I made this for my sister last weekend and she demanded the recipe before even finishing her plate. She said it reminded her of something from a restaurant but better because the flavors actually developed while we sat outside eating together.

Ingredients

• Spiral pasta: Fusilli or rotini catches the dressing in every crevice making each bite flavorful
• Chicken breasts: Season well before cooking and let them rest so they stay juicy when diced
• Cherry tomatoes: Halving them releases their juices into the dressing as it sits
• Cucumber and bell pepper: These add crunch that contrasts beautifully with tender pasta
• Red onion: Keep it finely chopped so the flavor disperses without overwhelming
• Dijon mustard: This forms the backbone of the dressing so use a good quality one
• Honey: Balances the sharp mustard and creates that irresistible sweet tang

Instructions

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Cook and cool the pasta:

Boil until al dente then rinse under cold water immediately to stop cooking and prevent sticking

Season and cook the chicken:

Sear 5 to 6 minutes per side until golden and let rest 5 minutes before cutting into pieces

Prep the vegetables:

Halve tomatoes dice cucumber and pepper finely chop onion and slice celery thinly

Whisk the dressing:

Combine mustard honey mayonnaise vinegar oil garlic powder salt and pepper until completely smooth

Assemble and toss:

Combine pasta chicken and vegetables in a large bowl pour dressing over and toss gently

Garnish and serve:

Sprinkle fresh parsley on top and serve immediately or chill up to 2 hours for deeper flavor

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My neighbor texted me at 10pm after a BBQ asking for the recipe because she could not stop thinking about it. That is when I knew this one was a keeper.

Make It Your Own

Swap grilled chicken for rotisserie when you need a shortcut or use chickpeas for a vegetarian version. The dressing works with almost any protein.

Perfect Pairings

A crisp white wine like Sauvignon Blanc cuts through the honey sweetness while iced tea keeps it refreshing on hot days. Both balance the tangy mustard beautifully.

Storage and Prep Tips

Keep dressing separate for up to 3 days and toss right before serving to maintain the best texture. The pasta absorbs dressing as it sits so you might need to refresh with a splash of vinegar.

• Grill extra chicken on Sunday for assembly during busy weeknights
• Double the dressing and use it on regular green salads all week
• Bring to room temperature 20 minutes before serving for the best flavor

Quickly slice, dice, grate, and spiralize vegetables for salads, stir fries, and faster everyday meal prep.

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Save

This pasta salad has become my go to for every gathering because it travels well and somehow tastes even better outside.

Recipe FAQs

→ Can I use rotisserie chicken instead of cooking chicken breasts?

Yes, rotisserie chicken works perfectly. Simply shred or chop it into bite-sized pieces and add directly to the salad. This saves cooking time while maintaining flavor and tenderness.

→ How long can this salad be stored?

Store in an airtight container in the refrigerator for up to 2 days. The salad tastes even better after a few hours as flavors meld. For longer storage, keep dressing separate and add just before serving.

→ Can I make this dairy-free?

Yes, substitute the mayonnaise with Greek yogurt or a dairy-free mayo alternative. The dressing will have a slightly different texture but maintain its tangy, sweet flavor profile.

→ What vegetables can I substitute?

Try sweet corn, snap peas, shredded carrots, radishes, or avocado. Choose vegetables that add color, crunch, and complementary flavors. Avoid watery vegetables that may make the salad soggy.

→ Is this gluten-free?

Regular pasta contains wheat, but you can easily make this gluten-free by using gluten-free pasta. Check all other ingredients, particularly mustard and mayonnaise brands, for gluten contamination if needed.

→ What's the best way to reheat this if it's been refrigerated?

This salad is best served chilled or at room temperature. If you prefer warmth, gently toss in a skillet over low heat without cooking. Avoid high heat as it will wilt vegetables and affect the dressing texture.