Save Pin My neighbor brought this to our block party last summer and I literally hovered near the bowl until she wrote down the recipe for me. The way that honey mustard clings to every spiral of pasta while the vegetables keep everything crunchy and bright just works in ways I didn't expect from a pasta salad. Now it's my go-to whenever someone says bring something to share because it disappears first every single time.
I made this for my sister's baby shower last spring, standing in her tiny kitchen at 11 PM trying to get everything ready before the next day. My phone kept buzzing with texts about final headcount while I was chopping vegetables and somehow the salad turned out even better for the chaos. Watching her face light up when she tasted it at the shower made the late night prep worth every sleepy minute.
Ingredients
- 250 g spiral pasta: Fusilli catches all that honey mustard dressing in every twist and somehow stays perfectly tender even after chilling
- 2 chicken breasts: Season these generously and resist the urge to move them around while searing so you get those gorgeous golden edges
- 1 cup cherry tomatoes: Their little bursts of juice make each bite different and keep the salad from feeling too heavy
- 1 cup cucumber: Diced small adds this fresh crunch that cuts through the creamy dressing beautifully
- 1/2 red bell pepper: Brings sweetness and color that makes the whole bowl look impossibly inviting
- 1/4 cup red onion: Finely chopped so you get just a hint of sharpness without overwhelming anyone
- 1/4 cup celery: Thinly sliced because that subtle anise flavor is what keeps people guessing what makes it so good
- 2 cups mixed greens: Totally optional but I love how they make it feel lighter and more like a proper salad
- 3 tbsp Dijon mustard: The backbone of the whole dressing so don't swap for yellow mustard or you'll lose that sophisticated edge
- 2 tbsp honey: Pure honey not blends gives the dressing this velvety quality that coats every ingredient evenly
- 2 tbsp mayonnaise: Makes the dressing cling to pasta and vegetables without tasting like potato salad
- 1 tbsp apple cider vinegar: Cuts through the richness and keeps all the flavors bright and alive
- 2 tbsp olive oil: Use a mild one so you don't compete with the other flavors in the dressing
- 1/2 tsp garlic powder: Distributes evenly throughout the dressing unlike fresh garlic which can clump
- 2 tbsp fresh parsley: Sprinkle this right before serving because it makes the whole dish look fresher and more finished
Instructions
- Get that pasta going first:
- Boil it according to the package but pull it off a minute early because it'll keep cooking when you toss it with the dressing. Rinse under cold water until the pasta feels completely cool to the touch or your salad will turn soggy.
- Cook your chicken while the water boils:
- Season both sides generously with salt and pepper then let it sizzle undisturbed in hot oil for at least 5 minutes per side. Let it rest for 5 full minutes after cooking so all those juices don't escape the moment you cut into it.
- Build your colorful base:
- Pile the cooled pasta into your biggest bowl then scatter all those prepped vegetables around and on top. Toss everything gently with clean hands so you don't bruise the tomatoes or mash the cucumber.
- Whisk up that magic dressing:
- Combine the mustard honey mayonnaise vinegar oil and garlic powder in a small bowl and whisk until it's completely smooth. Taste it now and adjust the salt pepper or honey because this is your last chance to perfect the balance.
- Bring everything together:
- Pour about three quarters of the dressing over the salad and toss gently to see if you need more. Add that diced chicken and parsley then give it one final gentle toss to coat everything without mashing the ingredients.
Save Pin This salad has become my contribution to every potluck and family gathering since I discovered how well it travels. Last month my cousin actually texted me from her birthday party asking for the recipe because she couldn't stop thinking about it since Easter dinner.
Make It Your Own
I've learned that grilled chicken adds this smoky depth that takes the whole salad somewhere special but honestly rotisserie chicken works perfectly on busy weeks. Sometimes I swap in Greek yogurt for the mayonnaise when I want something lighter and nobody has ever noticed the difference. The vegetables are completely flexible too so use whatever looks fresh at the market or needs using up from your crisper drawer.
Timing Is Everything
This salad tastes best after about an hour in the fridge when all those flavors have had time to mingle and get comfortable with each other. I've made it the night before a few times and it was still delicious though the pasta does absorb more dressing overnight so keep that in mind. Always hold the parsley until right before serving because it loses that bright green color pretty quickly once it hits the acidic dressing.
Serving Suggestions
A crisp white wine like Sauvignon Blanc cuts through the honey mustard perfectly but honestly iced tea is just as refreshing alongside. This makes such a satisfying main course but it also works beautifully alongside grilled fish or as part of a bigger summer spread. I've served it in everything from casual plastic bowls at beach picnics to my grandmother's crystal serving bowl at Sunday dinner and somehow it always feels exactly right.
- Keep extra dressing on hand in case the pasta soaks it up while sitting out
- Taste before serving and add more salt if needed since chilled food needs more seasoning
- The salad holds up beautifully for hours but avoid leaving it out longer than that
Save Pin There's something so satisfying about a dish that looks as beautiful as it tastes and brings people back for seconds without fail. This pasta salad has become part of my cooking story and I hope it finds its way into yours too.
Questions & Answers
- → Can I prepare this ahead of time?
Yes, you can assemble the salad and refrigerate it for up to 2 hours before serving. However, for best results, add the dressing just before serving to prevent the pasta from becoming too soft.
- → What pasta shapes work best?
Spiral pasta like fusilli or rotini are ideal because their curves hold the dressing well. You can also use penne, bow ties, or other short pasta shapes that capture the dressing throughout.
- → How can I make this dairy-free?
Substitute Greek yogurt, dairy-free mayonnaise, or olive oil for the traditional mayonnaise in the dressing. The honey-mustard vinegar combination will still provide excellent flavor.
- → Can I use rotisserie chicken instead?
Absolutely. Using store-bought rotisserie chicken saves time and adds extra flavor. Shred or dice it into bite-sized pieces and skip the cooking step entirely.
- → What vegetables can I substitute?
Feel free to customize based on your preferences. Sweet corn, peas, shredded carrots, broccoli florets, or diced zucchini work wonderfully. Use whatever fresh produce you have on hand.
- → What should I serve this with?
Pair with a crisp Sauvignon Blanc, iced tea, or a light lemonade. It also works well alongside grilled bread or a simple green salad for added freshness.