Honey Mustard Chicken Pasta Salad

Last summer my neighbor Sarah brought this pasta salad to our block party and I literally hovered over the bowl the entire afternoon, going back for third and fourth helpings while trying to look casual about it. The dressing hit this perfect sweet-tangy note that kept me dipping crackers in it when no one was watching. Three days later I was texting her at midnight demanding the recipe because I couldn't stop thinking about that honey-mustard situation.

I made this for my sister when she was recovering from surgery and she ate it for three consecutive meals, which is basically the highest compliment she can pay anything. Her text later said Ive never liked pasta salad but this is different and honestly, thats the moment I knew this recipe was going into regular rotation forever.

Ingredients

• Spiral pasta: The ridges and curves grab onto that honey mustard dressing perfectly, and fusilli or rotini are your best bets here
• Chicken breasts: Boneless and skinless makes prep so much easier, though leftover rotisserie chicken works beautifully if you want to skip the cooking step
• Olive oil: Just a tablespoon to cook the chicken, and another tablespoon goes into the dressing for that silky finish
• Salt and black pepper: Simple seasoning that lets all the other flavors shine without competing
• Cherry tomatoes: They burst in your mouth with little explosions of brightness that cut through the creamy dressing
• Cucumber: Adds this fresh cool crunch that makes every bite feel lighter
• Red bell pepper: Brings sweetness and the most gorgeous color contrast against the golden dressing
• Red onion: Finely chopped so you get little bites of sharpness without overwhelming anything
• Celery: Thinly sliced for subtle crunch that never feels aggressive or stringy
• Mixed salad greens: Totally optional but I love how they make it feel more like a proper meal
• Dijon mustard: The backbone of that signature tang we are going for here
• Honey: Balances the mustard with just enough sweetness to make the whole thing sing
• Mayonnaise: Creates that creamy base though Greek yogurt works if you want to lighten things up
• Apple cider vinegar: Adds brightness that keeps the dressing from feeling too heavy
• Garlic powder: Sneaks in this savory depth without any raw garlic harshness
• Fresh parsley: Makes everything look and taste fresh and finished

Instructions

Cook the pasta perfectly:

Boil those spirals according to the package but taste them a minute early because nobody wants mushy pasta salad, then drain and rinse under cold water until they are completely cool

Season and cook the chicken:

Give both sides a good sprinkle of salt and pepper, then heat that olive oil in a skillet over medium heat and cook for about 5 to 6 minutes per side until golden and cooked through

Let the chicken rest properly:

This is the part where you walk away for 5 minutes because cutting into hot chicken makes all the juices run out, and then slice or dice it into bite-sized pieces

Prep all those vegetables:

Halve your cherry tomatoes, dice the cucumber and bell pepper, finely chop that red onion, and thinly slice the celery while the chicken cools down

Whisk together the dressing:

In a separate bowl, combine the Dijon, honey, mayonnaise, vinegar, olive oil, garlic powder, and some salt and pepper until it is completely smooth and creamy

Combine everything:

Dump the cooled pasta, cooked chicken, and all those vegetables into a large bowl, pour the dressing over everything, and toss gently until every single piece is coated

Finish with fresh parsley:

Sprinkle the chopped parsley over the top and serve right away, or pop it in the fridge for up to 2 hours because it somehow gets even better when the flavors have time to become friends

Pin to Board

This recipe has become my go-to for new parents and sick friends because it keeps so well and feels substantial without being heavy. Last month I dropped a batch off at my friends house and she texted me saying her husband who hates pasta salad went back for four servings, which I consider a personal victory.

Make It Ahead

You can cook the pasta and chicken up to 24 hours in advance, just keep them stored separately in the fridge. The vegetables can be prepped a day ahead too, but wait to cut the tomatoes until right before serving or they will get a little sad and watery. Whisk the dressing fresh when you are ready to assemble.

Vegetable Swaps

Sweet corn kernels are amazing in here, especially when they are fresh off the cob or quickly blanched. Shredded carrots bring this beautiful color and sweetness that plays really nicely with the honey mustard. Frozen peas, thawed, add these little pops of sweetness that my nieces go absolutely crazy for.

Serving Suggestions

This makes enough for four solid servings as a main dish, but if you are taking it to a potluck, it stretches to six or eight depending on what else is on the table. Serve it alongside some crusty bread or over a bed of additional greens if you want to make it feel more like a dinner situation.

• A crisp white wine like Sauvignon Blanc cuts through the creamy dressing perfectly
• Iced tea with a squeeze of lemon is actually my favorite pairing, especially in summer
• Fresh fruit for dessert balances out the meal beautifully

Pin to Board

Every time I make this now I think about that block party and how something so simple can bring people together around a bowl. Hope this becomes one of those recipes you turn to again and again.

Recipe Questions & Answers

→ Can I make this salad ahead of time?

Yes, you can prepare the components up to 24 hours in advance. Store the cooked pasta, chicken, and vegetables separately in the refrigerator. Toss with the dressing just before serving to maintain the best texture and prevent sogginess.

→ What type of pasta works best for this salad?

Spiral pasta like fusilli or rotini is ideal because the ridges and curves hold the dressing well. Other short pasta shapes such as penne, bow ties, or macaroni also work beautifully in this dish.

→ Can I use rotisserie chicken instead of cooking fresh?

Absolutely! Using store-bought rotisserie chicken is a great time-saver and adds wonderful flavor. Simply shred or dice about 2 cups of meat and skip the cooking step in the instructions.

→ How long does this salad keep in the refrigerator?

When stored in an airtight container, this salad will keep for 2-3 days in the refrigerator. The pasta may absorb some dressing over time, so you might want to add a splash of vinegar or olive oil before serving leftovers.

→ Can I make this dairy-free?

Yes! Simply substitute the mayonnaise with a dairy-free alternative or use additional olive oil and a touch of Dijon mustard to create the creamy dressing consistency without dairy.

→ What vegetables can I substitute?

Fresh vegetables work best, but feel free to use what you have on hand. Great options include sweet corn, peas, shredded carrots, broccoli florets, or diced zucchini.