Honey Mustard Chicken Pasta Salad

Last summer my neighbor brought over a container of this pasta salad after I'd helped her move some furniture. The first bite hit me with that perfect sweet-tangy kick, and I immediately asked for the recipe. Now it's become my go-to whenever I need something that feels substantial but still light enough for warm weather.

I made this for a beach day with friends last month, and honestly, it was the first dish to disappear. People kept asking what made the dressing so addictive. There's something about how the honey mellows out the sharp mustard while the pasta soaks up all those flavors.

Ingredients

• 250 g spiral pasta: Fusilli or rotini catches all that dressing in their curves, and I've learned rinsing it under cold water right after draining keeps it from clumping together
• 2 chicken breasts: Boneless and skinless cooks quickly and evenly, though I've definitely used leftover rotisserie chicken in a pinch
• 1 tbsp olive oil: Just enough to keep the chicken from sticking and give it a nice golden color
• 1/2 tsp salt and 1/4 tsp black pepper: Simple seasoning, but don't skimp—this is your base flavor for the whole salad
• 1 cup cherry tomatoes: Halving them releases their juices into the dressing, and they look so pretty against the pasta
• 1 cup cucumber and 1/2 red bell pepper: These bring the crunch that keeps every bite interesting
• 1/4 cup red onion: Finely chopped so you get just a hint of sharpness in each forkful
• 1/4 cup celery: Thinly sliced adds this fresh, aromatic note that somehow brightens everything
• 2 cups mixed salad greens: Totally optional, but they make the salad feel lighter and add gorgeous color
• 3 tbsp Dijon mustard: The real star here—regular mustard just doesn't have that same sophisticated kick
• 2 tbsp honey: Use a mild honey so it sweetens without overpowering the other flavors
• 2 tbsp mayonnaise: Makes the dressing creamy and helps it cling to every piece of pasta
• 1 tbsp apple cider vinegar: Adds brightness and cuts through the richness just right
• 2 tbsp olive oil: Gives the dressing body and a silky mouthfeel
• 1/2 tsp garlic powder: Rounds out the flavors without any raw garlic harshness
• 2 tbsp fresh parsley: Finishing with something green and fresh makes the whole dish look intentional and lovely

Instructions

Cook the pasta to perfection:

Boil those spirals until they're just tender—al dente matters here since they'll soak up more dressing later. Rinse immediately under cold water until the pasta feels cool to the touch.

Season and cook the chicken:

Pat the chicken dry, season both sides generously with salt and pepper, then cook in hot olive oil for about 5 minutes per side. You're looking for golden brown and juices running clear, then let it rest for 5 minutes before cutting into pieces.

Prep all your vegetables:

While the chicken rests, halve those cherry tomatoes, dice your cucumber and bell pepper, finely chop the red onion, and thinly slice the celery. Having everything ready makes the assembly feel effortless.

Whisk up the magic dressing:

In a separate bowl, combine the Dijon, honey, mayonnaise, vinegar, olive oil, and garlic powder. Whisk until it's completely smooth and creamy—taste and adjust the salt and pepper now.

Bring everything together:

In your largest bowl, toss the cooled pasta with the chicken and all those vibrant vegetables. Pour the dressing over everything and gently fold until every single piece is coated.

Garnish and serve:

Sprinkle the fresh parsley on top and serve right away, or refrigerate for up to 2 hours if you prefer it chilled. The flavors actually get better as they sit.

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My sister now requests this for every family gathering, and she's not even someone who usually likes pasta salad. Watching her serve herself seconds the first time I made it was pretty satisfying.

Making It Your Own

I've discovered that grilling the chicken instead of pan-cooking adds this wonderful smoky depth. If you're short on time, a store-bought rotisserie chicken works beautifully and honestly saves a ton of effort.

Perfect Pairings

This salad shines alongside a crisp white wine or unsweetened iced tea. Something cold and refreshing really lets those honey mustard flavors pop without competing.

Storage And Serving

The salad holds up well for about 2 hours at room temperature, but after that I'd keep it chilled. The pasta will absorb more dressing as it sits, so you might want to reserve a little extra to refresh it before serving leftovers.

• If making ahead, keep the dressing separate and toss everything together just before serving
• Add delicate ingredients like the salad greens at the last minute so they don't get wilted
• The flavors actually develop beautifully overnight, making this an excellent make-ahead option

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There's something genuinely satisfying about a dish that looks impressive but comes together with such ease. This pasta salad has saved me more times than I can count.

Questions & Answers

→ Can I prepare this salad ahead of time?

Yes, you can assemble the salad and refrigerate it for up to 2 hours before serving. For best results, add the dressing just before serving to prevent the pasta from becoming too soft. Alternatively, store the dressing separately and combine when ready to eat.

→ What pasta shapes work best for this dish?

Spiral pasta like fusilli or rotini are ideal because they trap the dressing and hold vegetables well. You can also use penne, bow-tie, or other short pasta shapes. For a gluten-free option, substitute with gluten-free pasta of your choice.

→ How can I make this salad dairy-free?

Replace the mayonnaise in the dressing with an equal amount of dairy-free mayonnaise or use Greek yogurt alternative. All other ingredients are naturally dairy-free. Always verify that your Dijon mustard and other condiments don't contain hidden dairy products.

→ What vegetables can I substitute or add?

Feel free to swap vegetables based on availability and preference. Try adding sweet corn, snap peas, shredded carrots, broccoli florets, avocado, or artichoke hearts. Keep a balance of crisp and soft textures for the best eating experience.

→ Can I use store-bought rotisserie chicken instead?

Absolutely. Using rotisserie chicken is a convenient shortcut that saves cooking time. Shred or dice the chicken into bite-sized pieces and add it to the salad. This is perfect for busy weeknights or meal prep situations.

→ How should I store leftovers and how long will they last?

Store the salad in an airtight container in the refrigerator for up to 3 days. If you've already mixed it with dressing, consume within 2 days for the best texture. For extended storage, keep the dressing separate and combine portions as needed.