Save The afternoon sun was streaming through my kitchen window when I first threw together this honey mustard chicken pasta salad. I had leftover chicken from Sunday dinner and a garden full of vegetables that needed using. Something about the way the honey and mustard mingled together made me pause mid-whisk. That first bite confirmed I had stumbled onto something worth keeping.
Last summer, my sister brought this to our family picnic and watched three cousins who never eat salad happily fill their plates twice. The pasta makes it feel substantial while the vegetables keep it bright and fresh. Somehow it manages to be both comfort food and something light all at once.
Ingredients
- 250 g (9 oz) spiral pasta: Fusilli or rotini catch the dressing in all those little grooves, making each bite more flavorful than the last
- 2 boneless chicken breasts: Seasoned simply and cooked until golden, they become the hearty protein base that makes this salad satisfying
- 1 cup cherry tomatoes: Halving them releases their juices into the dressing, creating little bursts of sweetness throughout
- 1 cup cucumber and 1/2 red bell pepper: These add the perfect crunch and freshness that balances the creamy dressing
- 1/4 cup red onion and celery: They bring that sharp bite and satisfying crunch that keeps every forkful interesting
- Dijon mustard and honey: This combination creates the signature zesty-sweet flavor that makes the dressing sing
- Mayonnaise and olive oil: Together they create that luxurious, velvety texture that coats every ingredient perfectly
- Apple cider vinegar: Adds just enough brightness to cut through the richness and wake up all the other flavors
- Fresh parsley: Sprinkled on top at the end, it brings a pop of color and fresh herbal finish
Instructions
- Get that pasta going:
- Cook the spiral pasta according to package directions until al dente, then drain and rinse under cold water until completely cool
- Cook the chicken perfectly:
- Season those chicken breasts generously with salt and pepper, then cook in hot olive oil for 5-6 minutes per side until golden brown and cooked through
- Prep all your vegetables:
- While the chicken rests, halve the cherry tomatoes, dice the cucumber and bell pepper into small pieces, finely chop the red onion, and thinly slice the celery
- Make the magic dressing:
- Whisk together Dijon mustard, honey, mayonnaise, apple cider vinegar, olive oil, garlic powder, salt, and pepper until completely smooth
- Bring it all together:
- Combine the cooled pasta, diced chicken, and all those colorful vegetables in a large bowl, then pour the dressing over everything
- Toss and garnish:
- Gently fold everything together until evenly coated, sprinkle with fresh parsley, and serve right away or refrigerate for up to 2 hours
Save My neighbor asked for the recipe after tasting it at a block party, saying it was the first pasta salad her picky toddler had ever voluntarily eaten. That is when I knew this recipe was special enough to share.
Make It Your Own
The beauty here is in how adaptable this salad is to whatever you have on hand or what is in season. Sometimes I swap in grilled corn kernels or shredded carrots for extra sweetness, while other times I add diced apples for unexpected crunch and fresh contrast.
Meal Prep Magic
This has become my go-to for Sunday meal prep because everything holds up beautifully for 3-4 days in the refrigerator. The vegetables stay crisp and the pasta never gets soggy, making it perfect for grab and go lunches throughout the week.
Serving Suggestions
A crisp Sauvignon Blanc or chilled iced tea pairs beautifully, cutting through the creamy dressing while complementing the sweet honey notes. For a complete summer meal, serve alongside grilled corn on the cob or a simple green salad with vinaigrette.
- Keep the dressing separate if making ahead more than 4 hours
- Add fresh herbs like basil or dill for different flavor profiles
- Sprinkle toasted sunflower seeds on top for extra protein and crunch
Save This honey mustard chicken pasta salad has become my reliable summer staple, showing up at picnics, potlucks, and quiet Tuesday dinners alike.
Recipe FAQ
- → Can I prepare this ahead of time?
Yes, you can assemble the salad up to 2 hours before serving and refrigerate it. This allows the flavors to meld together beautifully. Add the dressing just before serving if you prefer a firmer texture, or toss everything together earlier for softer pasta.
- → What can I substitute for mayonnaise?
Greek yogurt works wonderfully as a lighter alternative, maintaining creaminess while reducing calories and fat. For dairy-free versions, use vegan mayonnaise or cashew cream. Each substitution will slightly alter the flavor profile, so taste and adjust seasonings accordingly.
- → How should I cook the chicken to keep it tender?
Cook chicken breasts over medium heat for 5-6 minutes per side until they reach an internal temperature of 165°F. Don't overcook, as this dries them out. Let them rest for 5 minutes before cutting to retain moisture. Alternatively, use rotisserie chicken or grill the breasts for added flavor.
- → Can I use different vegetables?
Absolutely. This salad is very versatile. Try sweet corn, fresh peas, shredded carrots, radishes, or avocado. Use whatever fresh vegetables you have available. Just maintain a balance of colors and textures for visual appeal and varied eating experience.
- → Is this suitable for gluten-free diets?
Yes, simply substitute regular spiral pasta with gluten-free pasta. The rest of the ingredients are naturally gluten-free. Always check labels on mustard, mayonnaise, and other processed ingredients if you have severe gluten sensitivity or celiac disease.
- → What beverage pairs well with this salad?
Crisp white wines like Sauvignon Blanc complement the tangy honey-mustard dressing beautifully. For non-alcoholic options, serve with iced tea, sparkling lemonade, or fresh citrus water. The refreshing drinks balance the richness of the creamy dressing.