Honey Mustard Chicken Pasta Salad (Print Version)

Tender chicken and spiral pasta with crisp vegetables in zesty honey-mustard dressing.

# What You'll Need:

→ 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

# How-To Steps:

01 - Bring a large pot of salted water to boil. Add spiral pasta and cook according to package instructions until al dente. Drain in a colander and rinse under cold water until cooled completely. Set aside.
02 - Season chicken breasts evenly with salt and pepper on both sides. Heat 1 tablespoon olive oil in a skillet over medium heat. Place chicken in the skillet and cook for 5 to 6 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a plate and let rest for 5 minutes. Cut into bite-sized pieces or slice.
03 - In a large mixing bowl, combine the cooled pasta, cooked chicken pieces, cherry tomatoes, diced cucumber, diced bell pepper, chopped red onion, sliced celery, and mixed salad greens if using.
04 - In a separate mixing bowl, whisk together Dijon mustard, honey, mayonnaise, apple cider vinegar, olive oil, and garlic powder until smooth and fully combined. Season with salt and pepper to taste.
05 - Pour the honey mustard dressing over the pasta and vegetable mixture. Using a salad spoon or tongs, gently toss all components until evenly coated with dressing.
06 - Transfer the salad to a serving dish and garnish with chopped fresh parsley. Serve immediately at room temperature or refrigerate for up to 2 hours to allow flavors to meld. Stir gently before serving if chilled.

# Expert Suggestions:

01 -
  • It comes together faster than most people expect—35 minutes from bare ingredients to ready to eat.
  • The honey mustard dressing has this magical balance where no single flavor overpowers; everything just sings together.
  • It actually tastes better the next day when the flavors have had time to get cozy with each other.
02 -
  • If you make this salad more than 30 minutes ahead, keep the dressing separate and add it just before serving, otherwise your pasta will get waterlogged and sad.
  • Don't skip the step of cooling the pasta under cold water—warm pasta will absorb too much dressing and become a mushy, one-note mess.
03 -
  • Rotisserie chicken from the grocery store works beautifully here and cuts your cooking time in half if you're in a rush.
  • Make extra dressing because it's genuinely good enough to use on other salads or as a dip for vegetables, so you won't feel like you wasted anything.
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