Pin It The afternoon sun hit my back porch just right when I first threw this salad together for a last-minute neighborhood gathering. I had leftover grilled chicken from the night before and a craving for something bright but substantial enough to keep everyone satisfied between yard games and conversation.
My neighbor Sarah actually asked for the recipe before she even finished her first bowl. Watching people instinctively lean toward the serving bowl, curiosity piqued by that familiar mustard-honey aroma, convinced me this was more than just another pasta salad.
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Ingredients
- Spiral pasta: The nooks and crannies catch every drop of that creamy dressing—fusilli and rotini work equally well here
- Chicken breasts: Seasoning them simply with salt and pepper lets the honey-mustard flavors shine without competing
- Cherry tomatoes: They burst between your teeth, releasing little pockets of brightness that cut through the rich dressing
- Dijon mustard: This forms the backbone of the dressing, providing that signature sharp edge
- Honey: The natural sweetener tames the mustard heat and helps the dressing cling to every ingredient
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Instructions
- Cook your pasta to perfect al dente:
- Boil those spirals until they still have a slight bite, then rinse immediately under cold water to stop the cooking and cool them down
- Sear the chicken while the water boils:
- Season your breasts generously, then cook them in hot olive oil until they develop a golden crust and reach 165°F internally
- Prep your vegetables while the chicken rests:
- Halve those cherry tomatoes, dice the cucumber and bell pepper into bite-sized pieces, and slice your celery and red onion as thin as you can manage
- Whisk together the magic dressing:
- Combine the Dijon mustard, honey, mayonnaise, vinegar, olive oil, and garlic powder until the mixture turns silky smooth
- Bring everything together:
- Toss the cooled pasta, sliced chicken, and all those crisp vegetables in a large bowl, then pour the dressing over the top and fold gently until every piece is coated
- Finish with fresh parsley:
- Sprinkle the chopped herbs over the top for a pop of color and a bright, fresh finish that cuts through the creamy dressing
Pin It This recipe has become my go-to for potlucks because it travels beautifully and actually improves as it sits. Something about letting those ingredients get to know each other transforms a good salad into something people remember.
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Making It Your Own
The beauty of this salad is its flexibility, though I have learned that some swaps work better than others. Greek yogurt can replace the mayonnaise for a lighter version, and the dressing still holds together beautifully.
Perfect Pairings
A crisp Sauvignon Blanc cuts through the creamy dressing while complementing the honey notes, but an unsweetened iced tea works just as well for a nonalcoholic option. Keep the beverage chilled and serve this salad on a bed of extra greens for a complete meal.
Storage and Serving
This salad keeps well in the refrigerator for up to two days, though the pasta will continue absorbing the dressing. If you are making it ahead, reserve a small amount of dressing to refresh it before serving.
- Bring the salad to room temperature for 20 minutes before serving
- Leftovers make an excellent next-day lunch, though the vegetables will soften slightly
- The dressing can be made up to three days in advance and stored separately
Pin It Whether you are feeding a crowd or just treating yourself to something special, this salad hits that perfect spot between satisfying and refreshing.
Recipe Questions & Answers
- → Can I make this ahead of time?
Yes, prepare everything up to 24 hours in advance. Store the dressing separately and toss with the pasta salad just before serving to maintain optimal texture and freshness.
- → What type of pasta works best?
Spiral shapes like fusilli or rotini are ideal because their ridges hold the creamy honey-mustard dressing beautifully. Bow ties or penne also work well if that's what you have on hand.
- → Can I use rotisserie chicken instead?
Absolutely! Using a store-bought rotisserie chicken is a great shortcut. Simply shred or dice the meat, skipping the cooking step. This also adds extra flavor to the dish.
- → How do I make this dairy-free?
Substitute the mayonnaise with a dairy-free alternative or use additional olive oil in the dressing. Ensure your pasta is certified dairy-free, as some brands process with milk equipment.
- → Can I add other vegetables?
Certainly! Sweet corn, peas, shredded carrots, broccoli florets, or diced zucchini all complement the honey-mustard flavors. Aim for about 3-4 cups total vegetables for the best balance.
- → How long will leftovers keep?
Store in an airtight container in the refrigerator for up to 3 days. Note that the pasta may absorb more dressing over time, so you might want to add a splash of vinegar or olive oil before serving leftovers.
