Honey Mustard Chicken Pasta Salad

The summer I discovered this salad was the same summer my air conditioner broke and I refused to turn on the oven. I was looking for something that felt substantial enough for dinner but wouldn't heat up my already stifling apartment. This pasta salad became my go-to, and honestly, even after the AC got fixed, I kept making it.

I brought this to a potluck last fall, and my friend Sarah who claims to hate mustard took three helpings. She kept insisting she was tasting something else, something better. I still have not told her what was in that dressing.

Ingredients

• 250 g (9 oz) spiral pasta: The spirals are not just pretty, they catch the dressing in all those little curves, which I learned after trying it with penne once and feeling disappointed
• 2 boneless chicken breasts: Pound them to even thickness before cooking, or they will cook unevenly and you will have dry edges and undercooked centers, which is exactly what happened my first time making this
• 1 tbsp olive oil: Just enough to get a nice golden sear on the chicken
• 1/2 tsp salt and 1/4 tsp black pepper: Keep it simple, let the vegetables and dressing do the heavy lifting
• 1 cup cherry tomatoes, halved: They burst when you bite into them, releasing little pockets of juice that mix with the dressing
• 1 cup cucumber, diced: Use English cucumbers if you can find them, thinner skin and fewer seeds
• 1/2 red bell pepper, diced: Adds this incredible crunch and a pop of color that makes the whole thing look like you tried harder than you actually did
• 1/4 cup red onion, finely chopped: Soak the chopped onion in cold water for 10 minutes if you find it too sharp
• 1/4 cup celery, thinly sliced: Do not skip this, it provides this essential subtle crunch that you will miss without knowing why
• 2 cups mixed salad greens: Optional but I never skip it, adds freshness and makes it feel less heavy
• 3 tbsp Dijon mustard: Use the good stuff, it really does make a difference here
• 2 tbsp honey: Warm it slightly for 10 seconds in the microwave if it has crystallized, it will incorporate much more easily into the dressing
• 2 tbsp mayonnaise: This creates that creamy base that balances the sharp mustard
• 1 tbsp apple cider vinegar: Adds brightness that cuts through the rich ingredients
• 2 tbsp olive oil: Helps the dressing coat everything evenly
• 1/2 tsp garlic powder: Fresh garlic can be overwhelming in a cold salad, powder disperses more evenly
• Salt and pepper, to taste: The dressing needs more seasoning than you think, keep tasting until it pops
• 2 tbsp fresh parsley, chopped: Use flat-leaf parsley if you can, curly parsley can taste a bit soapy to some people

Instructions

Cook your pasta perfectly:

Boil salted water and cook pasta until al dente, then drain and rinse under cold water immediately to stop the cooking process

Sear the chicken while the pasta boils:

Season your chicken with salt and pepper, heat olive oil in a skillet over medium heat, and cook for about 5 to 6 minutes per side until golden and cooked through

Let the chicken rest properly:

Remove chicken from the pan and let it rest for at least 5 minutes before cutting into it, or all those juices will end up on your cutting board instead of in your salad

Prep all your vegetables:

While the chicken rests, halve your cherry tomatoes, dice your cucumber and bell pepper, finely chop your red onion, and thinly slice your celery

Make the honey mustard dressing:

Whisk together the Dijon mustard, honey, mayonnaise, apple cider vinegar, olive oil, garlic powder, salt, and pepper until completely smooth and emulsified

Combine everything:

In a large bowl, toss together the cooled pasta, diced chicken, all the vegetables, and the salad greens if you are using them

Dress the salad:

Pour the dressing over the salad and toss gently until everything is coated, being careful not to mash the tomatoes or pasta

Finish and serve:

Sprinkle with fresh parsley and serve immediately, or refrigerate for up to 2 hours to let the flavors develop even more

Save

This salad has become my emergency dish, the thing I make when I have people coming over and zero energy. It looks impressive, it feeds a crowd, and I have yet to meet anyone who does not love it.

Making It Ahead

I have learned that you can prepare all the components separately up to a day in advance, but do not combine them until about two hours before serving. The pasta and vegetables will release moisture as they sit, which can make the whole thing waterlogged and sad. Keep everything in separate containers in the fridge and toss with the dressing just before your guests arrive.

The Chicken Secret

Grilling the chicken instead of pan-searing it adds this incredible smoky flavor that takes the whole salad to another level. If you have access to a grill, use it. And if you do not, a store-bought rotisserie chicken works beautifully and cuts your prep time in half, which is what I do on busy weeknights when I cannot bear the thought of cooking anything from scratch.

Vegetable Swaps and Seasonal Ideas

The beauty of this recipe is how flexible it is. In summer I add fresh corn kernels cut right off the cob, in fall I will throw in some roasted butternut squash cubes, and in winter I add shredded Brussels sprouts for extra crunch. The honey-mustard dressing works with almost anything.

• Try adding diced avocado for creaminess, it pairs surprisingly well with the tangy dressing
• A handful of sunflower seeds or chopped walnuts adds texture and makes it feel more substantial
• If you want to add fresh fruit, diced apples or grapes actually work beautifully with the honey-mustard flavors

Save

This is the recipe that convinced me cold pasta could be exciting, and now I make it all year round. Hope it becomes a staple in your kitchen too.

Recipe FAQs

→ How long should I chill this before serving?

Refrigerate for up to 2 hours before serving to let flavors meld. The dish tastes even better the next day, making it ideal for advance prep.

→ Can I use leftover cooked chicken?

Absolutely. Rotisserie chicken or any cooked poultry works perfectly—simply skip the cooking step and dice about 2 cups of cooked meat.

→ What pasta shape works best?

Spiral pasta like fusilli or rotini catches the dressing beautifully. Bow ties, penne, or macaroni also work well in this dish.

→ How do I make this lighter?

Replace mayonnaise with Greek yogurt for extra protein and fewer calories. You can also reduce the olive oil or increase the vegetable ratio.

→ Will this work for meal prep?

Yes, this holds up beautifully for 3-4 days refrigerated. Store dressing separately and toss just before eating to maintain texture.

→ Can I make this gluten-free?

Simply use your favorite gluten-free pasta. All other ingredients are naturally gluten-free, making this an easy adaptation.