Honey Mustard Chicken Pasta Salad (Printable)

Tender chicken, pasta, and fresh vegetables tossed in a zesty honey-mustard dressing for a satisfying summer meal.

# Components:

→ Pasta

01 - 9 oz spiral pasta (fusilli or rotini)

→ Chicken

02 - 2 boneless, skinless chicken breasts (about 10 oz)
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 black pepper to taste

→ Garnish

19 - 2 tablespoons fresh parsley, chopped

# Method:

01 - Bring a large pot of salted water to boil. Add spiral pasta and cook according to package directions until al dente. Drain thoroughly and rinse under cold running water until cooled completely. Set aside.
02 - Season chicken breasts evenly 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 brown and internal temperature reaches 165°F. Transfer to a cutting board and rest for 5 minutes. Dice or slice into bite-sized pieces.
03 - In a large mixing bowl, combine cooled pasta, diced chicken, cherry tomatoes, diced cucumber, diced bell pepper, chopped red onion, sliced celery, and salad greens if using.
04 - In a separate bowl, whisk together Dijon mustard, honey, mayonnaise, apple cider vinegar, olive oil, and garlic powder until smooth and emulsified. Season with salt and pepper to taste.
05 - Pour prepared dressing over salad mixture. Toss gently and thoroughly to coat all ingredients evenly with dressing.
06 - Transfer to serving dish and garnish with chopped fresh parsley. Serve immediately or refrigerate for up to 2 hours to allow flavors to meld before serving.

# Expert Advice:

01 -
  • It tastes better after an hour in the fridge, so you can prep it early and let the flavors become best friends.
  • The honey mustard dressing is tangy and just sweet enough to make even picky eaters ask for seconds.
  • You can swap in whatever vegetables you have, making it the most forgiving salad in your rotation.
  • It works as a main dish or a hearty side, and travels beautifully to potlucks and picnics.
02 -
  • Rinse the pasta in cold water after draining or it will clump into a sticky mess that no amount of dressing can fix.
  • Let the chicken rest after cooking or the juices will run out when you cut it, leaving the meat dry and disappointing.
  • Taste the dressing before pouring it over the salad so you can tweak the honey or vinegar to match your preference.
  • If you are making this ahead, add the greens and parsley just before serving so they stay crisp and bright.
03 -
  • Salt your pasta water generously so the pasta tastes seasoned on its own, not bland and reliant on the dressing.
  • Use a meat thermometer to check that the chicken reaches 165 degrees inside so you never have to guess if it is done.
  • Whisk the dressing in a jar with a tight lid if you do not have a whisk, it works just as well and saves you a dirty bowl.
  • Chill the salad for at least an hour if you can, the cold temperature makes the flavors pop and the texture more refreshing.
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