Summer meals always remind me of picnics and backyard gatherings with family. When the weather gets warm, I start craving dishes that are both filling and refreshing. That’s exactly what led me to create this honey mustard chicken pasta salad.
It’s one of those recipes that just makes sense – tender pasta, juicy chicken, and a honey mustard dressing that pulls everything together. I like to make it ahead of time, which means less time in the kitchen when friends drop by. Plus, it’s perfect for those days when you want something that works just as well for lunch as it does for dinner.
The best part? My kids actually ask for this one, which any parent knows is worth its weight in gold. And since it stays good in the fridge for a few days, it’s become my go-to for busy weeknights and weekend get-togethers alike.
Why You’ll Love This Chicken Pasta Salad
- Quick preparation – Ready in just 30 minutes, this pasta salad is perfect for those busy weeknights when you need a satisfying meal without spending hours in the kitchen.
- Make-ahead friendly – You can prepare this salad in advance and keep it in the fridge, making it ideal for meal prep, picnics, or potlucks.
- Complete meal in one bowl – With protein from the chicken, carbs from the pasta, and plenty of vegetables, you’ve got all your nutritional bases covered in a single dish.
- Fresh and light – The combination of crisp vegetables, tender chicken, and tangy honey mustard dressing creates a refreshing meal that’s perfect for warm weather.
- Customizable recipe – You can easily swap in different vegetables or pasta shapes based on what you have on hand, making this a flexible recipe that works with your preferences.
What Kind of Pasta Should I Use?
For a pasta salad like this, you’ll want to choose a shape that catches and holds onto the honey mustard dressing well. Medium-sized shapes like rotini, fusilli, or bow ties (farfalle) are perfect since their twists and curves grab onto the sauce and mix-ins. Short tube pasta like penne or medium shells would also work great here. Just avoid long noodles like spaghetti or fettuccine, as they can make the salad awkward to eat and don’t hold the dressing as effectively. For the best texture, make sure to cook your pasta just until al dente – it should still have a slight bite to it since it will continue to soften slightly as it absorbs the dressing.
Options for Substitutions
This pasta salad is super adaptable and you can make several swaps based on what you have in your kitchen:
- Pasta: Any short pasta shape works great here – try rotini, bowties, shells, or penne. For a gluten-free option, use your favorite gluten-free pasta or even chickpea pasta.
- Asparagus: Not asparagus season? Swap it with green beans, broccoli florets, or even sugar snap peas. Just blanch them quickly to keep their crunch.
- Arugula: Baby spinach, mixed salad greens, or watercress can step in for arugula if you’re not a fan of its peppery kick.
- Fresh herbs: No fresh tarragon? Use dried (about 2 teaspoons) or try fresh dill or basil instead. For chives, green onions work well too.
- Chicken: Leftover turkey, canned tuna, or chickpeas work great for protein alternatives. For a vegetarian version, try cubed tofu or double up on the chickpeas.
- Honey Mustard Dressing: If you’re out of whole grain Dijon, regular Dijon works fine. Maple syrup can replace honey, and white wine vinegar can sub for apple cider vinegar. Regular mayo works just as well as avocado oil mayo.
Watch Out for These Mistakes While Cooking
The biggest mistake when making pasta salad is overcooking the pasta – aim for al dente since the pasta will continue to absorb dressing as it sits, and overcooked pasta can become mushy and unappetizing. Another common error is adding the arugula too early; wait until just before serving to prevent wilting, and toss it in last to maintain its fresh, peppery crunch. The dressing can become diluted if you don’t properly drain and cool your pasta – spread it on a sheet pan for 10-15 minutes after cooking, and avoid rinsing with cold water which makes the dressing slide right off. For the best flavor development, make this salad at least 30 minutes before serving to let the ingredients mingle, but hold back some dressing to refresh the pasta just before serving since it tends to absorb liquid as it sits.
What to Serve With Honey Mustard Chicken Pasta Salad?
Since this pasta salad is already packed with protein and veggies, it works great as a complete meal on its own, but there are some nice ways to round out the spread! A basket of warm, crusty bread or some flaky butter croissants make perfect companions to soak up any extra honey mustard dressing. For extra crunch and freshness, try serving it with a simple side of cucumber and tomato slices drizzled with olive oil and sea salt. If you’re hosting a bigger gathering, this pasta salad pairs really well with grilled corn on the cob or a platter of fresh fruit for a perfect summer meal.
Storage Instructions
Keep Fresh: This pasta salad stays good in an airtight container in the fridge for up to 4 days. The flavors actually get better as they mingle together! Just give it a quick toss before serving since the dressing tends to settle at the bottom.
Make Ahead: Want to prep this in advance? You can make the entire salad a day before serving – just add the arugula right before serving to keep it fresh and crisp. The honey mustard dressing can be made up to 5 days ahead and stored separately in the fridge.
Pack for Lunch: This makes a perfect packed lunch! Pop it into individual containers and keep it cold with an ice pack. If you’re packing it for later, try layering the arugula on top so it doesn’t get soggy, then mix it in when you’re ready to eat.
Preparation Time | 15-20 minutes |
Cooking Time | 10-15 minutes |
Total Time | 25-35 minutes |
Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1800-2000
- Protein: 120-130 g
- Fat: 120-130 g
- Carbohydrates: 150-160 g
Ingredients
- 1 pound pasta of your choice
- 1 pound asparagus, trimmed and cut into 2-inch lengths at an angle
- 1 cup frozen green peas (use directly, no need to thaw)
- 1/2 bunch radishes, thinly sliced
- 2 generous handfuls arugula
- 3 cups cooked chicken, cubed or shredded (about 12 ounces)
- 2 tablespoons fresh chives, finely chopped
- 2 tablespoons fresh tarragon, finely chopped
- Cracked black pepper and kosher salt, to taste
- 3 tablespoons mayonnaise (avocado oil variety suggested)
- 3 tablespoons whole grain dijon mustard
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon each cracked black pepper and kosher salt
Step 1: Cook the Pasta and Vegetables
Bring a large pot of generously salted water to a boil.
Add your pasta and cook until it reaches an al dente texture.
During the final minute of cooking, add asparagus and peas to the pot.
Once the pasta and vegetables are cooked, drain them and rinse with cold water for 1 minute to stop the cooking process.
Transfer everything to a large mixing bowl.
Step 2: Crisp the Radishes
While the pasta is boiling, place radishes in a bowl of ice water and let them chill for about 10 minutes.
This process helps make the radishes nice and crispy.
Once they are chilled, drain and add them to the bowl containing the pasta and vegetables.
Step 3: Make the Honey Mustard Dressing
In a medium mixing bowl, prepare the Honey Mustard Dressing by combining all the dressing ingredients and mixing them well with a whisk until fully integrated.
This dressing will bring a delightful tangy sweetness to your salad.
Step 4: Combine All Ingredients
To the bowl with the cooked pasta and vegetables, add the remaining pasta salad ingredients, including arugula, cooked chicken, chives, and tarragon.
Season everything generously with salt and black pepper to taste.
Pour the prepared Honey Mustard Dressing over the mixture and toss well to combine all the flavors.
Step 5: Final Seasoning and Serving
Taste the pasta salad and adjust the seasoning with additional salt and pepper if necessary.
Serve the salad at room temperature for the best flavor experience.
Enjoy this refreshing and delicious dish!