Honey Mustard Chicken Pasta Salad

The first time I made this pasta salad was for a last-minute potluck where I had thirty minutes to throw something together. I grabbed whatever vegetables were in my crisper drawer and some chicken I'd grilled the night before, crossed my fingers, and hoped for the best. When three different people asked for the recipe while we were still standing in the kitchen, I knew I'd stumbled onto something special about the way honey and mustard balance each other out.

Last summer my neighbor called frantically at 4 PM, needing a dish for her daughter's graduation party that evening. I doubled this recipe and walked it over in the biggest bowl I own, watching her face relax as she tasted it. Her daughter later texted me saying it was the first dish to disappear completely, and now she makes it for every barbecue she hosts.

Ingredients

• Spiral pasta: Those ridges and curves are perfect for catching the honey-mustard dressing in every bite, plus fusilli holds up beautifully without getting soggy
• Chicken breasts: Boneless and skinless keeps things simple, but feel free to use rotisserie chicken when you need to save even more time
• Cherry tomatoes: Their natural sweetness pops against the tangy dressing, and they stay firm even after sitting in the fridge
• Red onion: A little goes a long way, adding just enough bite to cut through the creamy dressing
• Dijon mustard: The backbone of our dressing, providing that sharp, complex flavor that regular yellow mustard just cannot deliver
• Honey: Pure honey balances the mustard's heat while helping the dressing cling to every ingredient

Instructions

Cook the pasta to perfection:

Boil those spirals until they are just tender, then immediately rinse under cold water to stop the cooking and keep each noodle perfectly separate

Prepare the chicken:

Season your breasts generously, cook them until they develop a gorgeous golden crust, and let them rest briefly before cutting into juicy bite-sized pieces

Chop your vegetables:

While the chicken cooks, dice your cucumber and bell pepper into uniform pieces, halve those cherry tomatoes, and slice the red onion as thinly as your patience allows

Whisk the magic dressing:

Combine Dijon and honey first to help them meld, then whisk in the mayonnaise, vinegar, and oil until everything becomes impossibly smooth and creamy

Bring it all together:

Gently fold everything into your largest bowl, taking care not to smash those cherry tomatoes, until every spiral and vegetable is lightly coated

Add the finishing touch:

Sprinkle fresh parsley over the top for a burst of color and freshness that makes the whole dish look like you spent hours on it

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This recipe has become my reliable friend through baby showers, office lunches, and that one Tuesday when nothing sounded good except something fresh and comforting. There is something about the combination of warm memories and cold pasta that just works.

Make It Your Own

I have learned that the best pasta salads are the ones that adapt to whatever my garden or grocery store has in season. Sometimes I swap in shredded carrots for extra crunch, or throw in sweet corn when the corn stands open in July. The honey-mustard dressing is forgiving enough to work with almost any vegetable combination.

Pairing Suggestions

A crisp white wine like Sauvignon Blanc cuts through the creamy dressing beautifully, but honestly, an iced tea with a squeeze of lemon might be even better on a hot afternoon. For heartier meals, serve alongside grilled vegetables or a light soup to make it feel like a complete dinner.

Storage and Make-Ahead Tips

This pasta salad keeps surprisingly well, making it perfect for meal prep or those times when you need to bring a dish to three different events in one week. Store it in an airtight container and give it a quick toss before serving, as the dressing tends to settle at the bottom.

• Keep the dressing separate if you are planning to store it for more than 24 hours
• Add fresh herbs right before serving so they stay bright and perky
• The pasta will absorb some dressing overnight, so have a little extra on hand

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Whether you are feeding a crowd or just meal prepping for the week ahead, this pasta salad never lets me down. It is the kind of recipe that reminds you why simple, fresh food is often the most satisfying.

Recipe FAQs

→ How long does this pasta salad keep in the refrigerator?

This pasta salad stays fresh for up to 2 days when stored in an airtight container in the refrigerator. The dressing may be absorbed slightly, so you can refresh with a splash of olive oil or vinegar before serving leftovers.

→ Can I make this dish ahead of time?

Yes, you can prepare the components up to a day in advance. Cook and chill the pasta, grill the chicken, and chop the vegetables. Store them separately and toss with dressing just before serving for the best texture and flavor.

→ What type of pasta works best?

Spiral shapes like fusilli or rotini are ideal because they catch the dressing in their curves. You could also use bow ties, penne, or farfalle. For a healthier twist, try whole wheat or legume-based pasta.

→ How can I make this dairy-free?

Simply replace the mayonnaise with a dairy-free alternative or use additional olive oil in the dressing. Check that your pasta and other ingredients are certified dairy-free, and the dish becomes completely dairy-free.

→ What proteins can substitute for chicken?

Rotisserie chicken, grilled shrimp, or diced turkey work beautifully as alternatives. For a vegetarian version, try chickpeas, white beans, or cubed halloumi cheese. Each brings unique texture and complements the honey-mustard flavors.

→ Can I freeze this pasta salad?

Freezing isn't recommended because the vegetables become mushy and the dressing may separate when thawed. The dish is best enjoyed fresh or refrigerated for 1-2 days. Plan to make only what you'll need within that timeframe.