Save to Pinterest Last summer my neighbor brought this to our block party and I literally hovered over the bowl the entire afternoon. The combination of sweet honey and tangy mustard against cold pasta and crisp vegetables just works in this magical way that keeps you going back for just one more bite.
Ive made this for three different potlucks now and every single time someone messages me the next day begging for the recipe. Something about cold pasta salads just makes people happy, especially when the weather turns warm and nobody wants to eat heavy food.
Ingredients
- Spiral pasta: Fusilli or rotini catches all that creamy dressing in every curl and twist
- Chicken breasts: Boneless and skinless keeps things simple while staying moist and tender
- Olive oil: A tablespoon helps the chicken develop beautiful golden color in the pan
- Salt and black pepper: Simple seasoning that transforms plain chicken into something worth building a meal around
- Cherry tomatoes: They burst with sweetness and look gorgeous scattered throughout
- Cucumber: Adds crunch and freshness that balances the richer dressing components
- Red bell pepper: Brings color and subtle sweetness that plays nicely with the honey mustard
- Red onion: Finely chopped so you get little pops of sharp flavor without overwhelming bites
- Celery: Thinly sliced for texture and that classic salad crunch
- Salad greens: Optional but adds bulk and makes it feel even more like a complete meal
- Dijon mustard: The backbone of the dressing providing that signature tang
- Honey: Natural sweetness that mellows the mustard and creates the perfect flavor harmony
- Mayonnaise: Creates the creamy base that helps the dressing cling to every ingredient
- Apple cider vinegar: Adds brightness and helps cut through the richness
- Garlic powder: Consistent garlic flavor without any raw bite or texture issues
- Fresh parsley: Brings color and a fresh herbal finish that brightens the whole bowl
Instructions
- Get your pasta ready:
- Cook those spiral noodles according to the package directions but pull them a minute early so they stay firm. Rinse under cold water until completely cool to stop the cooking process.
- Cook the chicken:
- Season both sides with salt and pepper then cook in hot olive oil for about 6 minutes per side until golden brown and cooked through. Let it rest for 5 minutes before cutting into bite sized pieces.
- Prep all the vegetables:
- Halve the cherry tomatoes and dice your cucumber and bell pepper into small uniform pieces. Finely chop the red onion and thinly slice the celery so everything distributes evenly.
- Make the honey mustard magic:
- Whisk together the Dijon honey mayonnaise vinegar olive oil garlic powder and a pinch of salt and pepper. Keep whisking until the mixture becomes completely smooth and emulsified.
- Bring it all together:
- Toss the cooled pasta chicken and all those colorful vegetables in a large bowl. Pour the dressing over everything and use a gentle hand to coat every single ingredient evenly.
- Finish and serve:
- Sprinkle the fresh parsley over the top for that final pop of color and freshness. Serve right away or let it chill for up to two hours to let the flavors really get to know each other.
Save to Pinterest My sister texted me at midnight last week saying she was standing in her kitchen eating this straight from the container with a fork. Thats the kind of recipe this is the kind that calls to you from the refrigerator when you should be sleeping.
Making It Ahead
You can prep all the components a day in advance but keep the dressing separate until right before serving. The vegetables will release water if they sit too long in that creamy dressing and nobody wants a watery salad.
Customization Ideas
Sometimes I swap in grilled corn or shredded carrots for extra color and sweetness. You can also use rotisserie chicken to save time or Greek yogurt instead of mayonnaise for a lighter version that still tastes fantastic.
Serving Suggestions
This works beautifully as a main course or as a side alongside grilled burgers and sandwiches at your next summer gathering.
- Pair with a crisp white wine like Sauvignon Blanc or a glass of iced tea
- Serve with some crusty bread to soak up any extra dressing
- Keep extra dressing on hand in case pasta absorbs some while sitting
Save to Pinterest Hope this becomes your go to for all those summer gatherings and lazy weeknight dinners. Every bowl is like a little celebration.
Recipe Q&A
- → Can I prepare this ahead of time?
Yes, you can assemble the salad up to 2 hours before serving. Store it covered in the refrigerator, which also allows the flavors to meld together beautifully.
- → What's the best way to cook the chicken?
Pan-searing chicken breasts in olive oil over medium heat for 5-6 minutes per side keeps them moist and golden. For extra flavor, try grilling them instead, or use rotisserie chicken to save time.
- → Can I make this dairy-free?
Absolutely. Replace the mayonnaise with Greek yogurt or a dairy-free yogurt alternative in the dressing. The salad remains equally creamy and delicious.
- → What vegetables work well in this salad?
Beyond the listed vegetables, try adding sweet corn, peas, shredded carrots, or diced avocado. Customize based on what's fresh and available at your market.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days. The pasta may absorb dressing over time, so you can add a splash of extra dressing before serving if needed.
- → What beverages pair well with this dish?
Crisp white wines like Sauvignon Blanc complement the honey-mustard flavors beautifully. Iced tea, lemonade, or sparkling water are refreshing non-alcoholic options.