Honey Mustard Chicken Pasta Salad (Printable)

Tender chicken, spiral pasta, and crisp vegetables tossed in zesty honey-mustard dressing. Light, satisfying, and ready in 35 minutes.

# 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 pepper to taste

→ Garnish

19 - 2 tablespoons fresh parsley, chopped

# Directions:

01 - Cook pasta according to package instructions until al dente. Drain and rinse under cold water to cool completely. Set aside.
02 - Season chicken breasts 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 and cooked through. Let rest for 5 minutes, then dice or slice into bite-sized pieces.
03 - In a large bowl, combine cooked pasta, chicken, cherry tomatoes, cucumber, bell pepper, red onion, celery, and salad greens if using.
04 - In a separate bowl, whisk together Dijon mustard, honey, mayonnaise, apple cider vinegar, olive oil, garlic powder, salt, and pepper until smooth.
05 - Pour dressing over salad ingredients and toss gently to coat everything evenly.
06 - Garnish with chopped parsley. Serve immediately or refrigerate for up to 2 hours to allow flavors to meld.

# Expert Advice:

01 -
  • It holds up beautifully in the fridge, so you can make it hours ahead and let the flavors deepen while you do other things.
  • The honey mustard dressing clings to every spiral of pasta and coats the chicken without feeling heavy or cloying.
  • You get protein, crunch, and brightness all in one bowl, which means it works as lunch, dinner, or a potluck star.
  • It tastes just as good straight from the fridge as it does at room temperature, making it perfect for picnics or packed lunches.
02 -
  • Don't skip rinsing the pasta under cold water, or it will keep cooking in its own heat and turn gummy by the time you toss it with the dressing.
  • Let the chicken rest before slicing, otherwise all the moisture escapes and you end up with dry, tough pieces.
  • Toss the salad gently so the pasta spirals don't break apart and the vegetables stay crisp instead of bruised.
  • If you're making this ahead, add the greens and parsley right before serving so they don't wilt or turn soggy in the fridge.
03 -
  • Salt your pasta water generously so the pasta itself has flavor, not just the dressing coating it.
  • Use a whisk to blend the dressing instead of just stirring, which helps emulsify the oil and vinegar into a smooth, creamy consistency.
  • If you're making this for a crowd, double the dressing recipe because pasta and vegetables soak it up faster than you expect.
  • Grill the chicken instead of pan frying it if you want a smoky depth that makes the whole salad taste more complex.
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