Simple Honey Mustard Chicken Pasta Salad

If you ask me, pasta salad is one of those dishes that just works for everything.

This honey mustard chicken pasta salad makes a great lunch or dinner that’s packed with fresh spring vegetables and tender chicken. Crisp asparagus and peas pair with a sweet and tangy honey mustard dressing.

It’s tossed with rotini pasta and topped with peppery arugula and crunchy radishes for extra bite. Fresh herbs like chives and tarragon help the whole thing come together.

It’s a satisfying dish that’s easy to make ahead, perfect for busy weeknights or potlucks.

What Kind of Pasta Should I Use?

For this honey mustard chicken pasta salad, you’ll want to pick a pasta shape that can hold onto the dressing and catch all those good ingredients. Short pasta shapes like rotini, penne, or farfalle work really well because their nooks and crannies grab the honey mustard sauce and keep everything nicely coated. If you’re looking for a healthier option, whole wheat pasta or chickpea pasta are great alternatives that add extra fiber and protein to the dish. Just make sure to cook your pasta al dente and rinse it with cold water after draining – this stops the cooking process and keeps your pasta salad from getting mushy.

Options for Substitutions

This pasta salad is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Pasta: Any short pasta shape works great here – try rotini, penne, farfalle, or even shells. Whole wheat or gluten-free pasta can be used too, just follow the package directions for cooking.
• Asparagus: If asparagus isn’t in season or you’re not a fan, green beans or snap peas make excellent replacements. Just blanch them the same way you would the asparagus.
• Arugula: Swap this with baby spinach, mixed greens, or even chopped romaine if you prefer a milder flavor.
• Tarragon: Fresh tarragon can be hard to find, so you can use fresh dill or basil instead. In a pinch, 1 teaspoon of dried tarragon works too.
• Dijon mustard: Regular yellow mustard or whole grain mustard can step in here. You might want to add a touch more honey if using yellow mustard since it’s milder.
• Apple cider vinegar: White wine vinegar, red wine vinegar, or fresh lemon juice all work well in the dressing.
• Chicken: Rotisserie chicken is a time-saver, but you can also use leftover grilled chicken, poached chicken, or even swap it for chickpeas to make it vegetarian.

Watch Out for These Mistakes While Cooking

The biggest mistake with pasta salad is overcooking the pasta, which makes it mushy and unappetizing – aim for al dente since the pasta will continue to soften as it sits in the dressing, and make sure to rinse it thoroughly with cold water to stop the cooking process immediately.

Another common error is adding the dressing while the pasta is still warm, which can cause the mayonnaise to separate and turn oily, so let everything cool completely before tossing.

Don’t skip soaking the radishes in ice water, as this step removes their sharp bite and makes them crisp and refreshing rather than overpowering the other flavors.

Finally, if you’re making this ahead of time, hold back about half the dressing and add it just before serving, since pasta tends to absorb liquid as it sits in the fridge and you’ll want to freshen it up.

What to Serve With Honey Mustard Chicken Pasta Salad?

This pasta salad is pretty filling on its own, but I love serving it alongside some warm garlic bread or dinner rolls to round out the meal. If you’re hosting a backyard barbecue or potluck, it pairs really well with grilled corn on the cob or a simple cucumber and tomato salad. For a lighter option, try serving it with some fresh fruit like watermelon or berries, which provides a nice sweet contrast to the tangy honey mustard dressing. You could also add some crackers and cheese on the side if you want to turn it into more of a picnic-style spread.

Storage Instructions

Store: This pasta salad actually gets better after sitting in the fridge for a few hours as the flavors meld together. Keep it in an airtight container in the refrigerator for up to 4 days. You might need to add a splash of olive oil or a bit more dressing before serving since pasta tends to soak up the sauce over time.

Make Ahead: This is a great make-ahead dish for meal prep or parties. I like to prepare everything the night before, but wait to add the arugula until right before serving so it stays fresh and doesn’t wilt. The chicken and veggies hold up really well when tossed with the dressing in advance.

Serve: This pasta salad is best enjoyed cold or at room temperature. If you’re taking it to a picnic or potluck, just pull it out of the fridge about 20 minutes before serving and give it a good stir to redistribute the dressing.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2700
• Protein: 120-135 g
• Fat: 90-105 g
• Carbohydrates: 320-340 g

Ingredients

For the pasta salad:

• 1.25 lb pasta (I always use Barilla rotini for the best texture)
• 1 lb asparagus (trimmed and cut into 1-inch pieces)
• 1 cup peas
• 1/2 cup radishes (thinly sliced for a crisp bite)
• 2 handfuls arugula
• 3.5 cups chicken (shredded or cut into 1/2-inch cubes)
• 3 tbsp chives
• 2 tbsp tarragon
• salt
• pepper

For the dressing:

• 3.5 tbsp mayonnaise (I prefer Hellmann’s for a creamy base)
• 3.5 tbsp dijon mustard (I use Grey Poupon for a sharper kick)
• 2.5 tbsp honey
• 2 tbsp apple cider vinegar
• 5 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp garlic powder

Step 1: Prepare the Mise en Place and Dressing

• 3.5 tbsp mayonnaise
• 3.5 tbsp dijon mustard
• 2.5 tbsp honey
• 2 tbsp apple cider vinegar
• 5 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp garlic powder
• 1/2 cup radishes, thinly sliced
• 1 lb asparagus, trimmed and cut into 1-inch pieces
• 1 cup peas
• 3 tbsp chives
• 2 tbsp tarragon
• 2 handfuls arugula

While you’re getting water to boil for the pasta, prepare your dressing first since it needs no cooking.

In a small bowl, whisk together the mayonnaise, Dijon mustard, honey, and apple cider vinegar until smooth.

Slowly drizzle in the olive oil while whisking to create an emulsified dressing.

Season with salt, pepper, and garlic powder, then set aside.

This allows the flavors to meld while you cook.

Slice the radishes thinly and place them in a bowl of ice water to soak—this will keep them crisp and remove any harsh bite.

Trim the asparagus and cut into 1-inch pieces, measure out the peas, chop the chives and tarragon, and have your arugula ready.

Having everything prepped makes assembly quick and keeps your chicken from getting cold.

Step 2: Cook the Pasta and Vegetables Together

• 1.25 lb pasta
• salt
• 1 lb asparagus
• 1 cup peas

Bring a large pot of salted water to a rolling boil.

Add the pasta and cook according to package directions, but plan to add the asparagus and peas during the last minute of cooking.

This timing ensures the pasta is al dente while the vegetables remain tender-crisp and bright green.

Immediately drain everything in a colander, then rinse under cold water for about 1 minute, stirring gently to cool the pasta quickly and stop the cooking process.

Step 3: Assemble the Salad Base

• cooled pasta and vegetables from Step 2
• 1/2 cup radishes from Step 1
• 2 handfuls arugula from Step 1
• 3.5 cups chicken
• 3 tbsp chives from Step 1
• 2 tbsp tarragon from Step 1
• salt
• pepper
• dressing from Step 1

Transfer the cooled pasta and vegetables to a large serving bowl.

Drain the radishes from the ice water and add them to the bowl along with the arugula.

Add the shredded or cubed chicken, then sprinkle the chives and tarragon over everything.

Season with salt and pepper to taste, then pour the dressing from Step 1 over the entire salad.

Toss everything together gently but thoroughly, making sure the dressing coats all the ingredients evenly.

I like to let it sit for 5 minutes before serving so the flavors have a chance to meld together.

Simple Honey Mustard Chicken Pasta Salad

Delicious Simple Honey Mustard Chicken Pasta Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 8 servings

Calories 2600 kcal

Ingredients

  

For the pasta salad::

• 1.25 lb pasta (I always use Barilla rotini for the best texture)
• 1 lb asparagus (trimmed and cut into 1-inch pieces)
• 1 cup peas
• 1/2 cup radishes (thinly sliced for a crisp bite)
• 2 handfuls arugula
• 3.5 cups chicken (shredded or cut into 1/2-inch cubes)
• 3 tbsp chives
• 2 tbsp tarragon
• salt
• pepper

For the dressing::

• 3.5 tbsp mayonnaise (I prefer Hellmann's for a creamy base)
• 3.5 tbsp dijon mustard (I use Grey Poupon for a sharper kick)
• 2.5 tbsp honey
• 2 tbsp apple cider vinegar
• 5 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp garlic powder

Instructions

 

• While you're getting water to boil for the pasta, prepare your dressing first since it needs no cooking. In a small bowl, whisk together the mayonnaise, Dijon mustard, honey, and apple cider vinegar until smooth. Slowly drizzle in the olive oil while whisking to create an emulsified dressing. Season with salt, pepper, and garlic powder, then set aside. This allows the flavors to meld while you cook. Slice the radishes thinly and place them in a bowl of ice water to soak—this will keep them crisp and remove any harsh bite. Trim the asparagus and cut into 1-inch pieces, measure out the peas, chop the chives and tarragon, and have your arugula ready. Having everything prepped makes assembly quick and keeps your chicken from getting cold.
• Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions, but plan to add the asparagus and peas during the last minute of cooking. This timing ensures the pasta is al dente while the vegetables remain tender-crisp and bright green. Immediately drain everything in a colander, then rinse under cold water for about 1 minute, stirring gently to cool the pasta quickly and stop the cooking process.
• Transfer the cooled pasta and vegetables to a large serving bowl. Drain the radishes from the ice water and add them to the bowl along with the arugula. Add the shredded or cubed chicken, then sprinkle the chives and tarragon over everything. Season with salt and pepper to taste, then pour the dressing from Step 1 over the entire salad. Toss everything together gently but thoroughly, making sure the dressing coats all the ingredients evenly. I like to let it sit for 5 minutes before serving so the flavors have a chance to meld together.