Honey Mustard Chicken Pasta Salad

The smell of honey mustard whisking together in a glass bowl still takes me back to my first apartment kitchen. I was trying to impress some new friends with something that looked like I had my life together. The truth is, I was exhausted from work week chaos and threw together whatever I had in the fridge. They kept asking for the recipe, and honestly, it was just happy accidents and good mustard.

Last summer, I made this for a beach picnic and somehow managed to forget serving utensils. We ended up eating it straight from the bowl with forks, sand in our toes, laughing at my lack of planning. The sun was setting, the pasta was still cold, and my friends kept asking when I would make it again. Sometimes the messiest meals become the best stories.

Ingredients

• 250 g spiral pasta: Fusilli or rotini catches all that creamy honey mustard dressing in every single curl
• 2 boneless chicken breasts: About 300 g, seasoned simply and cooked until golden lets the pasta salad shine
• 1 tbsp olive oil: For cooking the chicken, a neutral oil works too if that is what you have
• 1 cup cherry tomatoes: Halved, they burst with juice when you bite into them
• 1 cup cucumber: Diced small brings this incredible fresh crunch that cuts through the rich dressing
• 1/2 red bell pepper: Diced adds sweetness and color that makes the whole bowl look inviting
• 1/4 cup red onion: Finely chopped, it mellows out in the dressing and adds just enough bite
• 1/4 cup celery: Thinly sliced is the secret crunch that keeps things interesting
• 2 cups salad greens: Optional, but I love how they make it feel lighter
• 3 tbsp Dijon mustard: The real star here, do not swap for yellow mustard, it just will not taste the same
• 2 tbsp honey: Use whatever honey you have, but local adds something special
• 2 tbsp mayonnaise: Greek yogurt works if you want it lighter, but mayonnaise gives that velvety finish
• 1 tbsp apple cider vinegar: Brightens everything and keeps the dressing from feeling too heavy
• 2 tbsp olive oil: Helps the dressing coat every single piece of pasta evenly
• 1/2 tsp garlic powder: Garlic cloves are too harsh raw here, powder melts right into the dressing
• 2 tbsp fresh parsley: Chopped, it makes everything look finished and fresh

Instructions

Cook the pasta:

Boil according to package directions until al dente, then rinse immediately under cold water until the pasta feels completely cool to the touch

Prepare the chicken:

Season both sides with salt and pepper, cook in hot olive oil for about 6 minutes per side until golden and the juices run clear, then let it rest for 5 minutes so it stays juicy

Slice the chicken:

Cut into bite sized pieces, not too small or they will dry out, not too big or they are awkward to eat

Make the dressing:

Whisk together the mustard, honey, mayonnaise, vinegar, olive oil, garlic powder, salt, and pepper until completely smooth and slightly thickened

Combine everything:

Toss the cooled pasta, chicken, and all the vegetables in a large bowl, then pour the dressing over and fold gently until every piece is coated

Finish it:

Sprinkle with fresh parsley and serve right away, or refrigerate for up to 2 hours if you prefer it chilled

Save

My aunt started making this for every family gathering after she discovered it at a potluck. Now it is not officially summer until someone shows up with that bright yellow bowl. The kids fight over the leftover chicken pieces, and the adults hover around the bowl picking at the vegetables while catching up. Food has a way of becoming tradition without anyone even noticing.

Making It Ahead

You can cook the pasta and chicken up to 24 hours in advance, just store them separately in the refrigerator. The vegetables can be chopped the night before and kept in an airtight container. Wait to toss everything with the dressing until about an hour before serving, or the pasta will absorb it all and become dry.

Customizing Your Bowl

Sweet corn kernels, shredded carrots, or blanched broccoli florets all work beautifully here. Sometimes I add crumbled bacon or sunflower seeds for extra protein and crunch. The dressing is versatile enough to handle whatever vegetables you need to use up from your crisper drawer.

Serving Suggestions

This pasta salad pairs wonderfully with grilled bread, a simple green salad with vinaigrette, or fresh fruit for contrast. For heartier appetites, serve alongside crusty garlic bread or roasted potatoes. The sweetness of the dressing makes it surprisingly good with something slightly bitter like arugula on the side.

• Try swapping the mayonnaise for avocado oil mayo to make it dairy free
• If serving outdoors, keep the bowl on ice so the mayonnaise stays safe
• Leftovers make an excellent lazy lunch the next day, if they last that long

Save

Whether it is a quick weeknight dinner or a shared meal with friends, this pasta salad has a way of making ordinary moments feel a little more special. Good food does not have to be complicated.

Common Questions

→ Can I prepare this salad ahead of time?

Yes, this salad holds beautifully for up to 2 hours when refrigerated. Store the dressing separately if making more than 2 hours ahead, then toss just before serving to maintain optimal texture and flavor brightness.

→ What's the best way to cook the chicken for this salad?

Pan-searing chicken breasts in olive oil over medium heat for 5-6 minutes per side yields tender, juicy results. For extra flavor depth, grill the chicken or use quality rotisserie chicken as a convenient shortcut without sacrificing taste.

→ Can I modify the vegetables in this dish?

Absolutely. The vegetable component is highly flexible—swap in sweet corn, peas, shredded carrots, or roasted beets based on season and preference. Keep a balance of crisp, juicy, and slightly sweet elements for optimal flavor contrast.

→ Is this suitable for dietary restrictions?

The salad contains eggs (mayonnaise) and mustard allergens. You can substitute Greek yogurt for mayonnaise to reduce fat and dairy. Use gluten-free pasta if needed. Always verify ingredient labels for processed items if managing allergies.

→ What beverages pair well with this dish?

Crisp Sauvignon Blanc complements the honey-mustard notes beautifully, while iced tea offers a lighter refreshing option. For non-alcoholic choices, sparkling lemonade or herbal iced tea harmonizes well with the tangy dressing.

→ How do I lighten this salad without sacrificing flavor?

Replace mayonnaise with Greek yogurt in the dressing for added protein and reduced fat content. Increase vegetable portions and reduce oil slightly. This maintains the creamy texture while creating a more nutritionally balanced dish.