Honey Mustard Chicken Pasta Salad

The sun was blazing through my kitchen window last July when I realized I had absolutely no energy to turn on the oven for dinner. My neighbor had dropped off some fresh cherry tomatoes from her garden, and there was a lonely box of spiral pasta sitting in the pantry. That happy accident turned into this salad, which has since saved me through three different heatwaves and countless picnics. Something about the sweet honey cutting through that sharp mustard just makes everything taste like summer on a plate.

I brought this to my sisters baby shower last spring, and honestly, I was a little nervous. Pasta salad at a fancy event feels risky. But between the pregnant mom-to-be and my aunt who literally eats nothing at parties, the bowl was empty before the cake even came out. My sister actually messaged me the next day asking if I had hidden any leftover containers in her fridge before I left.

Ingredients

• Spiral pasta: Fusilli or rotini catches all that dressing in every nook and cranny—cooking it to al dente means it holds up beautifully without getting mushy
• Chicken breasts: Boneless and skinless keeps it lean while seasoning simply with salt and pepper lets the honey mustard shine through
• Cherry tomatoes: Halving these releases their juices right into the dressing, creating little bursts of sweetness throughout
• Cucumber and bell pepper: These add that crucial crunch that keeps every bite interesting and fresh
• Red onion: Finely chopped so you get just a hint of sharpness without overwhelming the other flavors
• Dijon mustard: The real backbone of the whole dressing—dont skip or substitute this one
• Honey: Natural sweetness that tames the mustard and creates that crave-worthy balance
• Mayonnaise: Adds creaminess that brings everything together into a cohesive coating
• Apple cider vinegar: Just enough brightness to cut through the richness
• Fresh parsley: Adds color and a fresh finish that makes the whole bowl look inviting

Instructions

Get that pasta going:

Cook the spiral pasta until al dente, then drain and rinse under cold water until its cool to the touch

Cook the chicken while you wait:

Season the breasts generously, then cook in olive oil over medium heat for about 5 minutes per side until golden and cooked through

Prep all those vegetables:

While the chicken rests, halve the cherry tomatoes and dice the cucumber, bell pepper, and onion into bite-sized pieces

Slice the chicken:

Let the chicken rest for 5 minutes so the juices redistribute, then cut it into bite-sized pieces

Whisk up the magic:

In a separate bowl, combine the Dijon, honey, mayonnaise, vinegar, olive oil, and garlic powder until smooth

Bring it all together:

Toss the cooled pasta, chicken, and all those vegetables in a large bowl, then pour the dressing over everything

Finish with parsley:

Garnish with fresh parsley and serve immediately, or refrigerate for up to 2 hours to let the flavors get even friendlier

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This has become my go-to whenever someone says bring a dish to share. There is something about cold pasta salad that just feels like a hug in bowl, especially when the honey and mustard hit your tongue at the same time. Last summer my dad actually asked for the recipe, and that man usually considers ketchup a spice.

Making It Your Own

Swap the vegetables based on what is in your fridge or what looks good at the market. I have used sweet corn, shredded carrots, even blanched green beans, and it always works. The honey mustard dressing is flexible enough to carry almost any mix-ins you throw at it.

Lightening Things Up

Greek yogurt makes a fantastic stand-in for mayonnaise if you are watching calories or just prefer something tangier. The first time I tried this swap, honestly, I could barely tell the difference—and the extra protein does not hurt either.

Serving Suggestions

This salad stands on its own for lunch or dinner, but it is also a crowd-pleasing side at cookouts. A crisp white wine like Sauvignon Blanc cuts through the honey mustard perfectly, or just keep it simple with iced tea on a hot day.

• Pair with grilled corn or crusty bread for a complete summer meal
• Bring to potlucks—it travels beautifully and serves a crowd
• Make extra for next-day lunches—the flavors actually get better

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Hope this becomes your summer staple too. There is nothing quite like a bowl of something cool, creamy, and completely satisfying when the temperature climbs.

Recipe FAQs

→ Can I make this ahead of time?

Yes, prepare up to 24 hours in advance. Store in an airtight container in the refrigerator and add fresh garnish before serving.

→ What pasta shapes work best?

Spiral pasta like fusilli or rotini holds dressing well. Bow ties, penne, or macaroni also work nicely.

→ Can I use rotisserie chicken?

Absolutely. Use shredded rotisserie chicken to save time—about 2-3 cups should work perfectly.

→ How long does this keep in the refrigerator?

Properly stored in an airtight container, this keeps for 3-4 days. The pasta may absorb dressing, so add a splash before serving leftovers.

→ Can I make it dairy-free?

Yes. Substitute the mayonnaise with dairy-free alternative or use additional olive oil in the dressing.

→ What other vegetables can I add?

Sweet corn, peas, shredded carrots, broccoli florets, or avocado all complement the honey-mustard flavors beautifully.