Honey Mustard Chicken Pasta Salad

The first time I made this salad was for a last-minute backyard gathering. My friend Sarah showed up with a bag of groceries and zero patience, so we threw together whatever we could find. The way that honey mustard clung to the spiral pasta made everyone go quiet for a second. Now it's the dish I bring to every potluck where I want to actually relax instead of stressing over a hot stove.

Last summer my neighbor asked me to bring something to her block party. I doubled this recipe, tossed it together while still in my pajamas, and watched it disappear in twenty minutes flat. Three people asked for the recipe, and one actually followed me back to my house to make sure I wasn't kidding about the ingredients.

Ingredients

• 250 g spiral pasta: The ridges catch the dressing perfectly, and fusilli holds up better than spaghetti in cold salads
• 2 chicken breasts: Season them generously and resist the urge to move them around while searing for that golden crust
• 1 tbsp olive oil: Just enough to get a nice fond going in the pan without making the chicken greasy
• 1 cup cherry tomatoes: They burst between your teeth and release juices that mix with the dressing
• 1 cup cucumber: Adds crunch and freshness that cuts through the creamy dressing
• 1/2 red bell pepper: Brings sweetness and color that makes the whole bowl look inviting
• 1/4 cup red onion: Soak in ice water for ten minutes if you want to mellow the bite
• 1/4 cup celery: Thinly sliced so it contributes texture without being obvious
• 2 cups mixed greens: Optional but they make it feel lighter and add more color
• 3 tbsp Dijon mustard: The backbone of the whole dish, so use a quality brand you actually like
• 2 tbsp honey: Warm it slightly for ten seconds in the microwave to make it easier to whisk
• 2 tbsp mayonnaise: Greek yogurt works here if you want it tangier and lighter
• 1 tbsp apple cider vinegar: Brightens everything and keeps the dressing from being too heavy
• 2 tbsp olive oil: Makes the dressing luxurious and helps it coat every piece of pasta
• 1/2 tsp garlic powder: Distributes more evenly than fresh garlic in cold salads
• 2 tbsp fresh parsley: Adds that pop of green and freshness at the very end

Instructions

Cook your pasta just right:

Boil until al dente, then rinse under cold water immediately to stop cooking and prevent gummy texture

Sear the chicken while water heats:

Season generously and cook about 6 minutes per side until golden and the internal temp hits 165°F

Let chicken rest before cutting:

Wait five minutes so the juices redistribute, then dice into bite-sized pieces

Whisk the dressing until smooth:

Combine mustard, honey, mayonnaise, vinegar, oil, and garlic powder until no oil separates

Combine everything in a large bowl:

Add pasta, chicken, and all vegetables, then pour dressing over and toss gently until evenly coated

Garnish and serve smart:

Sprinkle with parsley and serve within two hours, or the pasta will absorb all that perfect dressing

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My mom started requesting this for every family gathering after I brought it to her birthday picnic. Watching her go back for seconds and thirds was the only confirmation I needed that this recipe was a keeper.

Make It Yours

I've swapped in grilled corn, shredded carrots, even blanched broccoli florets when that's what my CSA box delivered. The honey mustard is flexible enough that almost any vegetable addition works.

Timing Matters

This salad tastes best after chilling for at least thirty minutes but starts drying out after four hours. Plan to dress it closer to serving time rather than the night before.

Serving Suggestions

A crisp white wine like Sauvignon Blanc cuts through the honey sweetness beautifully. For non-drinkers, unsweetened iced tea with lemon works just as well.

• Serve in a clear glass bowl to show off all those colors
• Keep the dressing on the side if transporting to a potluck
• Top with toasted sunflower seeds for extra crunch

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This salad has saved me more times than I can count when unexpected guests show up. Keep these ingredients stocked and you'll never be caught empty-handed.

Recipe Q&A

→ Can I make this ahead of time?

Absolutely. This salad actually tastes better after chilling for a few hours as the flavors meld together. You can store it in the refrigerator for up to 2 days, though it's best enjoyed within 24 hours for optimal texture.

→ What can I substitute for the mayonnaise?

Greek yogurt makes an excellent lighter substitute that still provides creaminess. You could also use sour cream or even avocado for a dairy-free option that adds healthy fats.

→ Is this suitable for meal prep?

Yes, it's perfect for meal prep. Cook everything ahead and store the dressing separately. Toss together just before serving to keep the pasta and vegetables from becoming soggy.

→ Can I use rotisserie chicken?

Definitely. Using a store-bought rotisserie chicken shaves off about 15 minutes from the prep time. Just shred or dice the meat and skip the cooking step entirely.

→ How do I make this gluten-free?

Simply swap the regular pasta for your favorite gluten-free variety—brown rice, quinoa, or chickpea pasta all work wonderfully. Double-check that your mustard and other condiments are certified gluten-free.

→ What vegetables work best in this salad?

Cherry tomatoes, cucumber, and bell pepper provide crunch and color. You can also add sweet corn, shredded carrots, diced zucchini, or blanched broccoli florets depending on what's in season.