Save My neighbor showed up one Saturday with a bowl of this pasta salad, still cold from her fridge, and I ate three helpings before I even thought to ask for the recipe. The sweetness of the honey against the sharp mustard made every bite feel bright and full, like summer condensed into a single dish. She laughed when I admitted I'd never thought to put chicken in a cold pasta salad before. That afternoon, I scribbled her instructions on a grocery receipt and made it the very next day. It's been my go-to ever since, especially when I need something that tastes special but doesn't trap me in the kitchen.
I brought this to a backyard gathering once, and by the time I looked up from chatting, the bowl was nearly empty. Someone asked if I'd catered it, which made me laugh because I'd thrown it together that morning in under forty minutes. A friend with picky kids told me her son ate two servings without complaint, which felt like the highest compliment. I realized then that this salad doesn't just feed people, it quietly wins them over. Now I double the batch every time, because leftovers never last long.
Ingredients
- Spiral pasta (250 g): Fusilli or rotini trap the dressing in their curves, making every bite flavorful instead of letting the sauce pool at the bottom.
- Boneless, skinless chicken breasts (300 g): These cook quickly and stay tender when sliced after resting, and you can swap in rotisserie chicken if you're short on time.
- Olive oil (1 tbsp for chicken, 2 tbsp for dressing): A little in the pan keeps the chicken from sticking, and more in the dressing adds richness without feeling greasy.
- Salt and black pepper: Season the chicken before cooking so the flavor goes all the way through, not just on the surface.
- Cherry tomatoes (1 cup, halved): Their sweetness bursts against the tangy dressing, and halving them releases just enough juice to keep things lively.
- Cucumber (1 cup, diced): Adds cool, crisp contrast and soaks up a bit of dressing without going soggy.
- Red bell pepper (1/2, diced): Brings color and a gentle crunch that stays even after the salad sits in the fridge.
- Red onion (1/4 cup, finely chopped): A little sharpness wakes up the whole dish, but chop it fine so it doesn't overpower.
- Celery (1/4 cup, thinly sliced): Adds a subtle snap and a hint of earthiness that balances the sweetness.
- Mixed salad greens (2 cups, optional): Toss them in for extra volume and freshness, or skip them if you want a more classic pasta salad.
- Dijon mustard (3 tbsp): The backbone of the dressing, sharp and smooth, with more depth than yellow mustard.
- Honey (2 tbsp): Softens the mustard's bite and adds a gentle sweetness that doesn't taste like dessert.
- Mayonnaise (2 tbsp): Gives the dressing body and helps it cling to every ingredient without feeling heavy.
- Apple cider vinegar (1 tbsp): Cuts through the richness and adds a tangy brightness that keeps the salad tasting fresh.
- Garlic powder (1/2 tsp): A quiet, savory note that deepens the flavor without announcing itself.
- Fresh parsley (2 tbsp, chopped): A final sprinkle adds color and a hint of herbal freshness right before serving.
Instructions
- Cook the pasta:
- Boil the spiral pasta in salted water until it's al dente, then drain and rinse it under cold water to stop the cooking and cool it down quickly. This keeps the pasta from turning mushy and prevents it from absorbing too much dressing later.
- Prepare the chicken:
- Season the chicken breasts with salt and pepper, then cook them in a hot skillet with olive oil for 5 to 6 minutes per side until golden and cooked through. Let them rest for 5 minutes before slicing so the juices settle back into the meat instead of running all over your cutting board.
- Chop the vegetables:
- While the chicken rests, halve the cherry tomatoes, dice the cucumber and bell pepper, chop the red onion finely, and slice the celery thinly. Uniform pieces help everything mix evenly and look intentional rather than thrown together.
- Make the dressing:
- Whisk together the Dijon mustard, honey, mayonnaise, apple cider vinegar, olive oil, garlic powder, salt, and pepper until the mixture is smooth and glossy. Taste it and adjust the seasoning if you want more tang or sweetness.
- Combine everything:
- In a large bowl, toss the cooled pasta, sliced chicken, all the chopped vegetables, and the salad greens if you're using them. Pour the dressing over the top and toss gently until everything is evenly coated and glistening.
- Garnish and serve:
- Sprinkle the chopped parsley over the salad just before serving for a pop of color and fresh flavor. Serve it right away or let it chill in the fridge for up to 2 hours so the flavors can meld together.
Save One evening, I made this for myself after a long day and ate it straight from the bowl on the back porch, watching the sky turn pink. There was something calming about the cool pasta, the bright crunch of vegetables, and the way the dressing tasted both comforting and lively at the same time. It reminded me that a good meal doesn't need an occasion or an audience. Sometimes the best meals are the ones you make just for yourself, when you're too tired to fuss but still want something that feels like care.
How to Store and Reheat
This salad keeps well in an airtight container in the fridge for up to three days, and honestly it tastes even better the next day after the flavors have had time to settle into each other. If the pasta absorbs too much dressing overnight, whisk together a tiny bit more honey, mustard, and olive oil and toss it through before serving. I don't recommend reheating this since it's meant to be served cold or at room temperature, but you can let it sit out for fifteen minutes before eating if you prefer it less chilled. Just keep it covered and away from direct sunlight if you're serving it outside.
Swaps and Substitutions
If you don't have chicken breasts, use rotisserie chicken or leftover grilled chicken to save time, or swap in cooked shrimp for a lighter, slightly sweeter protein. Greek yogurt works beautifully in place of mayonnaise if you want a tangier, lighter dressing, and whole grain or gluten-free pasta can replace regular spiral pasta without changing the texture much. For the vegetables, try adding sweet corn, shredded carrots, or blanched green beans if that's what you have on hand. I've also made this with chopped avocado stirred in at the last minute, which adds creaminess and richness without needing more dressing.
Serving Suggestions
This pasta salad shines at picnics, potlucks, and backyard barbecues because it travels well and doesn't need to be kept piping hot. Serve it alongside grilled vegetables, corn on the cob, or a platter of sliced watermelon for a full summer spread. It also works beautifully as a light dinner on its own, especially if you add the salad greens for extra volume and freshness.
- Pair it with a crisp Sauvignon Blanc, iced tea, or sparkling lemonade to complement the tangy sweetness of the dressing.
- Pack individual portions in mason jars for easy grab and go lunches that look as good as they taste.
- Serve it on a bed of extra greens with a few crackers on the side if you want to stretch it into more servings.
Save This salad has a way of showing up exactly when you need it, whether that's a busy weeknight or a lazy Sunday afternoon. Keep the ingredients on hand, and you'll always have a meal that feels both effortless and thoughtful.
Recipe Questions
- → Can I prepare this salad ahead of time?
Yes, this dish is excellent for meal prep. Assemble all components, dress, and refrigerate for up to 2 hours before serving. This allows flavors to meld together beautifully. For longer storage, keep dressing separate until ready to eat to maintain pasta texture.
- → What are good substitutions for the vegetables?
Feel free to customize based on preference or availability. Sweet corn, peas, shredded carrots, or diced zucchini work wonderfully. For extra crunch, add nuts like toasted almonds or walnuts. Keep a balance of colors and textures for visual appeal.
- → How can I make this dairy-free?
Substitute mayonnaise with dairy-free alternatives like vegan mayo or Greek yogurt made from non-dairy milk. Verify all condiments are dairy-free, including the Dijon mustard and honey. This simple swap maintains the creamy dressing texture while accommodating dietary needs.
- → Can I use store-bought rotisserie chicken?
Absolutely. Using leftover rotisserie or grilled chicken saves significant preparation time. Simply shred or dice the chicken and add directly to the salad. This shortcut doesn't compromise flavor and makes the dish even quicker to assemble.
- → What beverages pair well with this dish?
A crisp Sauvignon Blanc complements the honey-mustard flavors beautifully, while iced tea offers a refreshing non-alcoholic option. Lemonade or a citrus-infused water also work well, echoing the bright, tangy notes of the dressing.
- → How do I prevent the pasta from becoming mushy?
Cook pasta to al dente according to package instructions—it should have slight firmness when bitten. Immediately rinse with cold water after draining to stop the cooking process. This ensures the pasta maintains its texture throughout the salad and doesn't absorb excess moisture.