Honey Mustard Chicken Pasta Salad

The first time I made this honey mustard chicken pasta salad, it was for a last-minute summer potluck. I had nothing planned and thirty minutes until guests arrived. My kitchen counter became an explosion of chopping boards and half-opened jars. That afternoon taught me some of the best food comes from urgent creativity.

My sister called me mid-chop during that rushed potluck prep day. She laughed hearing me describe the chaos of cooking pasta while seasoning chicken. But when she tasted the final bowl later, she asked for the recipe before even finishing her first bite. Now it is our go-to for everything from Tuesday dinner to neighborhood gatherings.

Ingredients

• 250 g spiral pasta: Fusilli catches dressing in every curve. Rinse it under cold water after cooking so it does not clump together
• 2 chicken breasts: Boneless and skinless cooks fastest. Let the meat rest five minutes after cooking so juices stay inside
• 1 tbsp olive oil: Just enough to keep chicken from sticking while it gets golden and fragrant
• 1 cup cherry tomatoes: Halving them releases their juices into the salad. Pick ones that feel heavy for their size
• 1 cup cucumber: Adds cool crunch against the warm spices. Leave skin on for color and texture
• 1/2 red bell pepper: The sweetness here plays perfectly with the mustard. Dice small so every forkful gets some
• 1/4 cup red onion: Finely chopped so the flavor spreads without overwhelming. Soak slices in ice water for ten minutes if you want it milder
• 3 tbsp Dijon mustard: The backbone of the whole dressing. Buy a good one since it defines the flavor
• 2 tbsp honey: Use a mild honey so it sweetens without masking other flavors. Warm the spoon slightly to help it slide off
• 2 tbsp mayonnaise: Makes the dressing creamy and helps it cling to pasta and vegetables
• 2 tbsp olive oil: Extra virgin gives the best flavor. Whisk it slowly so the dressing stays emulsified
• 2 tbsp fresh parsley: Sprinkle this on last so it stays bright and fresh-looking. Flat-leaf has more flavor than curly

Instructions

Quickly chop vegetables, mince herbs, and blend sauces for faster, everyday meal preparation.

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Cook the pasta:

Boil salted water and cook pasta until al dente. Rinse under cold water immediately to stop cooking and cool it down

Season and cook the chicken:

Rub both sides with salt and pepper. Sauté in hot olive oil until golden brown and cooked through about six minutes per side

Prep the vegetables:

While chicken rests halve tomatoes and dice cucumber bell pepper and onion. Slice celery thin for texture

Make the honey mustard dressing:

Whisk mustard honey mayonnaise vinegar and garlic powder together. Drizzle in olive oil while whisking until smooth and thickened

Slice the chicken:

Cut against the grain into bite-sized pieces. This keeps each tender and easy to eat

Toss everything together:

Combine pasta chicken and all vegetables in a large bowl. Pour dressing over and toss gently until evenly coated

Garnish and serve:

Sprinkle fresh parsley on top right before serving. The bright green makes the whole dish look fresh and inviting

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Last summer my neighbor brought this exact salad to our block party. By the end of the night three different people had asked her for the recipe. Seeing that empty bowl come home with her made me realize how the simplest dishes often become the most memorable.

Make It Ahead

Cook pasta and chicken up to a day in advance. Store them separately in the refrigerator. Chop vegetables and keep them ready in containers. Make the dressing and whisk it again right before tossing everything together.

Serving Suggestions

This pasta salad shines at potlucks and picnics because it travels so well. Serve it alongside grilled corn or fresh fruit for a complete summer meal. The flavors actually improve after an hour or two in the refrigerator.

Easy Variations

Switch up the vegetables based on what looks fresh at the market. Try adding shredded carrots for color or diced avocado for creaminess. You can even swap spiral pasta for bow ties or penne.

• Use rotisserie chicken to save time on busy weeknights
• Replace mayonnaise with Greek yogurt for extra protein
• Add crumbled feta or goat cheese for a tangy finish

Mix doughs, batters, and whipped cream easily for baking cakes, cookies, and everyday treats.

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There is something deeply satisfying about a dish that comes together from humble ingredients yet tastes like it took all day to plan. This pasta salad has saved me more times than I can count.

Common Questions

→ Can I prepare this ahead of time?

Yes, you can refrigerate the assembled salad for up to 2 hours before serving. This also allows the flavors to meld beautifully. Keep the dressing separate if making it more than a few hours in advance.

→ What vegetables work best as substitutes?

Try sweet corn, peas, shredded carrots, or avocado. You can also add fresh herbs like dill or basil for extra flavor. Choose vegetables that offer varied textures and colors.

→ How do I make this dairy-free?

Replace the mayonnaise with Greek yogurt or dairy-free mayo in the dressing. This reduces calories while maintaining creaminess and tanginess.

→ Can I use a different type of pasta?

Absolutely. Penne, farfalle, or bow-tie pasta work wonderfully. For gluten-free diets, substitute with gluten-free pasta and adjust cooking time per package instructions.

→ What's the best way to cook the chicken?

Pan-searing yields tender, juicy results. For extra flavor, grill the chicken breasts or use store-bought rotisserie chicken for time-saving convenience.

→ Can I make the dressing in advance?

Yes, prepare the honey-mustard dressing up to 24 hours ahead. Store in an airtight container in the refrigerator and whisk again before tossing with the salad.