Honey Mustard Chicken Pasta Salad

The first time I made this honey mustard chicken pasta salad was for a last-minute beach trip with friends. I had half a rotisserie chicken, some wilting vegetables in the crisper drawer, and a spiral pasta box I'd forgotten about. We ended up eating it straight from the Tupperware containers on a blanket, watching the waves come in while debating whether the dressing needed more honey or mustard. It became one of those accidental recipes that somehow outshine the ones you spend hours planning.

My cousin Sarah brought this to our annual block party last summer, and I watched three different people ask for the recipe before they even finished their first serving. What struck me was how she'd grilled the chicken instead of pan-cooking it, giving these little smoky char bits throughout the salad. Now I keep grilled chicken breasts in the freezer specifically for when this craving hits on those too-hot-to-cook weeknights.

Ingredients

• Spiral pasta: Fusilli or rotini catch the dressing in all those ridges and curves, and rinsing them under cold water after cooking stops them from becoming a gummy mess
• Chicken breasts: Boneless and skinless keeps things lean, but let them rest for at least five minutes after cooking so the juices redistribute instead of running all over your cutting board
• Cherry tomatoes: Halving them releases just enough juice to blend with the dressing without making everything watery
• Cucumber and bell pepper: These bring the crunch that keeps every bite interesting, especially after the salad sits for a while
• Red onion: Finely chopped so you get that sharp bite in occasional bursts rather than overwhelming every forkful
• Dijon mustard: The real backbone of the dressing, providing that sharp tang that cuts through the mayonnaises creaminess
• Honey: Two tablespoons balances the mustards aggression without turning the dressing into something sweet enough for dessert
• Apple cider vinegar: Adds brightness and helps all the flavors meld together while keeping the dressing from feeling too heavy
• Fresh parsley: More than just a pretty garnish, it adds a fresh grassy note that wakes up the whole bowl

Instructions

Get that pasta ready:

Cook the spiral pasta according to package directions until it's got a little bite left to it, then drain and rinse under cold water until it's completely cool. Trust me, skip the rinse and you'll end up with a gummy, clumped mess that refuses to separate.

Cook your chicken to perfection:

Season those breasts generously with salt and pepper, then heat olive oil in a skillet over medium heat. Cook for five to six minutes per side until golden and the juices run clear when you cut into the center. Let the chicken rest on a cutting board for five minutes before dicing, or you'll lose all those juices onto your counter instead of keeping them in the meat.

Build your colorful base:

In a large bowl, combine your cooled pasta, diced chicken, halved cherry tomatoes, cucumber, bell pepper, red onion, celery, and salad greens if you're using them. Toss everything gently so the ingredients get to know each other before the dressing arrives.

Whisk up the magic sauce:

In a separate bowl, combine Dijon mustard, honey, mayonnaise, apple cider vinegar, olive oil, and garlic powder. Whisk until it's completely smooth and thickened slightly, then season with salt and pepper to taste.

Bring it all together:

Pour the dressing over your salad and toss gently but thoroughly, making sure every spiral of pasta and every chunk of chicken gets coated in that creamy honey-mustard goodness.

Finish and serve:

Sprinkle with fresh parsley and serve right away, or cover and refrigerate for up to two hours to let the flavors develop even more.

Save

Last summer my neighbor mentioned she'd been making this for her daughters swim meets, and somehow that little detail made it perfect in my mind. There's something about a dish that travels well, feeds a crowd, and still feels special enough that people actually look forward to seeing it in the cooler.

Making It Ahead

You can cook the pasta and chicken up to two days in advance, just store them separately in airtight containers in the fridge. The vegetables should be prepped no more than a day ahead to keep their crunch, and wait to toss everything with the dressing until at most two hours before serving for the best texture.

Dressing Swaps That Work

Greek yogurt can replace half the mayonnaise for a lighter version that still feels creamy and indulgent. Sometimes I add a teaspoon of fresh lemon juice along with the vinegar for extra brightness, especially in the middle of summer when everything tastes better with a little citrus kick.

Perfect Pairings

This pasta salad shines alongside grilled corn on the cob or a simple green salad with vinaigrette to cut through the creaminess. For drinks, a chilled Sauvignon Blanc cuts the richness beautifully, but an unsweetened iced tea with plenty of lemon works just as well for lunch al fresco.

• Grilled crusty bread for soaking up any extra dressing
• Fresh fruit like sliced peaches or berries for a sweet contrast
• Light soup like gazpacho if you want to make it a full spread

Save

Whether it's a beach picnic, a block party, or just dinner on the back porch, this salad has a way of making even the most ordinary Tuesday feel like a small celebration.

Recipe Q&A

→ Can I make this ahead of time?

Yes, you can prepare the components up to 24 hours in advance. Store the dressing separately and toss everything together just before serving for the best texture and flavor.

→ What pasta shapes work best?

Spiral pasta like fusilli or rotini is ideal because the ridges and curves hold the dressing well. Penne, bow ties, or macaroni also work great as alternatives.

→ Can I use rotisserie chicken instead?

Absolutely! Using a store-bought rotisserie chicken is a great time-saver. Simply shred or dice about 2 cups of meat and skip the cooking step.

→ How long does this keep in the refrigerator?

Properly stored in an airtight container, this salad stays fresh for 3-4 days. The pasta may absorb some dressing, so you might want to add a splash more before serving leftovers.

→ Can I make it dairy-free?

Yes! Substitute the mayonnaise with a dairy-free alternative or use equal parts olive oil and extra honey for a lighter vinaigrette-style dressing.

→ What vegetables can I substitute?

Feel free to swap in seasonal favorites like sweet corn, diced zucchini, shredded carrots, blanched green beans, or fresh herbs like basil or dill for variety.