Honey Mustard Chicken Pasta Salad (Printer View)

Tender chicken, spiral pasta, and fresh vegetables tossed in a zesty honey-mustard dressing. A satisfying dish ready in just 35 minutes.

# Components:

→ Pasta

01 - 9 ounces spiral pasta (fusilli or rotini)

→ Chicken

02 - 2 boneless, skinless chicken breasts (about 10 ounces)
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

# Method:

01 - Cook pasta according to package instructions until al dente. Drain and rinse under cold water to cool, then 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. Let rest 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.
05 - Pour the dressing over the 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 meld flavors.

# Expert Advice:

01 -
  • It tastes better after an hour in the fridge, so you can make it ahead and let the flavors deepen while you do something else.
  • The honey mustard dressing clings to every spiral of pasta without being heavy or cloying.
  • You can use leftover chicken or a rotisserie bird and still get that homemade, from-scratch feel.
  • It travels beautifully to picnics, potlucks, or park lunches without wilting or getting soggy.
02 -
  • Rinse the pasta under cold water right after draining, or it will clump together and the dressing will slide right off instead of coating each piece.
  • Let the chicken rest before slicing, otherwise the juices run out onto the cutting board and the meat dries out.
  • Whisk the dressing until it looks creamy and unified, if it separates, it will coat unevenly and taste unbalanced.
  • Taste the dressing before adding it to the salad so you can adjust the honey or vinegar to match your preference.
03 -
  • Grill the chicken instead of pan-searing it for a smoky flavor that makes the whole salad taste like summer.
  • Use rotisserie chicken to save time, just shred or dice it and toss it in cold so it doesn't wilt the greens.
  • If you're sensitive to raw onion, soak the chopped red onion in cold water for five minutes, then drain and pat dry before adding.
  • Make a double batch of the dressing and keep it in a jar in the fridge for up to a week, it's fantastic on grain bowls and green salads too.
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