Honey Mustard Chicken Pasta Salad (Print)

Tender chicken, spiral pasta, and crisp vegetables tossed in zesty honey-mustard dressing. Ready in 35 minutes.

# Components:

→ Pasta

01 - 9 oz spiral pasta (fusilli or rotini)

→ Chicken

02 - 2 boneless, skinless chicken breasts (approximately 10 oz)
03 - 1 tablespoon olive oil
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon black pepper

→ Vegetables

06 - 1 cup cherry tomatoes, halved
07 - 1 cup cucumber, diced
08 - 1/2 red bell pepper, diced
09 - 1/4 cup red onion, finely chopped
10 - 1/4 cup celery, thinly sliced
11 - 2 cups mixed salad greens (optional)

→ Honey Mustard Dressing

12 - 3 tablespoons Dijon mustard
13 - 2 tablespoons honey
14 - 2 tablespoons mayonnaise
15 - 1 tablespoon apple cider vinegar
16 - 2 tablespoons olive oil
17 - 1/2 teaspoon garlic powder
18 - Salt and pepper to taste

→ Garnish

19 - 2 tablespoons fresh parsley, chopped

# Directions:

01 - Cook pasta according to package instructions until al dente. Drain and rinse under cold water until cooled completely; set aside.
02 - Season chicken breasts with salt and pepper. Heat 1 tablespoon olive oil in a skillet over medium heat. Cook chicken for 5-6 minutes per side until golden and cooked through. Allow to rest for 5 minutes, then dice or slice into bite-sized pieces.
03 - In a large bowl, combine cooked pasta, chicken, cherry tomatoes, cucumber, bell pepper, red onion, celery, and salad greens if using.
04 - In a separate bowl, whisk together Dijon mustard, honey, mayonnaise, apple cider vinegar, olive oil, garlic powder, salt, and pepper until smooth and well combined.
05 - Pour dressing over salad ingredients and toss gently to coat everything evenly.
06 - Garnish with chopped parsley. Serve immediately or refrigerate for up to 2 hours to chill and allow flavors to meld.

# Expert Advice:

01 -
  • It holds up beautifully in the fridge, so you can make it ahead and actually enjoy your gathering instead of scrambling at the last minute.
  • The honey mustard dressing is tangy and just sweet enough to make you go back for seconds without feeling heavy.
  • You can toss in whatever vegetables are sitting in your crisper drawer and it still turns out great.
  • It works as a full meal or a side dish, which means fewer decisions when planning a menu.
02 -
  • Rinse the pasta under cold water immediately after draining or it will clump together and soak up all the dressing before you even toss it.
  • Let the chicken rest before cutting or all the juices will run out onto the cutting board and you'll end up with dry, sad pieces.
  • Make the dressing in a separate bowl first so you can taste and adjust it without committing to the whole salad.
  • If you're making this ahead, keep the greens separate and add them right before serving or they'll wilt and turn slimy.
03 -
  • Soak the chopped red onion in cold water for five minutes to mellow the sharpness without losing the crunch.
  • Warm the honey for a few seconds before whisking so it blends smoothly into the dressing without clumping.
  • Toss the salad with half the dressing first, then add more as needed so you don't drown the pasta.
  • If you're serving this as a side, leave out the chicken and double the vegetables for a lighter version that still feels substantial.
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