Pin it Last summer, my neighbor Sarah brought this to our block party and I literally hovered over the bowl until she finally laughed and wrote down the recipe for me. The way the honey catches the sharpness of the mustard creates this perfect dance on your tongue that I haven't been able to stop thinking about since.
I made this for my sister's baby shower last month, watching my nephew sneak thirds when he thought nobody was looking. Something about pasta salads just puts people at ease, making them linger around the table longer than they planned.
Ingredients
- Spiral pasta: The curves catch the dressing in every twist, plus they look so inviting in the bowl
- Chicken breasts: Season them generously and let them rest before cutting to keep all those juices locked inside
- Cherry tomatoes: They burst when you bite in, releasing little pockets of brightness throughout the salad
- Red onion: The sharpness cuts through the creamy elements, adding just the right amount of bite
- Dijon mustard: This is the backbone of the whole dish, so use a good quality one you actually enjoy tasting
- Honey: I use local wildflower honey for its floral complexity that pairs beautifully with mustard
Instructions
- Cook the pasta to perfection:
- Boil those spirals until they're tender with just a slight bite in the center, then rinse immediately under cold water to stop the cooking
- Prepare the chicken:
- Sear those seasoned breasts in hot oil until golden and sizzling, about six minutes per side, then let them rest while you prep everything else
- Chop your vegetables:
- Cut everything into similar-sized pieces so you get a little bit of everything in each forkful
- Whisk together the magic:
- Combine the mustard, honey, mayonnaise, vinegar, and garlic powder until completely smooth and creamy
- Bring it all together:
- Toss the pasta, sliced chicken, and fresh vegetables in a large bowl, then pour that golden dressing over everything and mix gently
- Finish with fresh herbs:
- Sprinkle the parsley over the top right before serving to add a pop of color and freshness
Pin it This recipe became my go-to for new neighbors and comfort food requests alike, always earning me requests for the recipe before they've even finished their first serving. There's something about bringing people together over a shared bowl of food that just feels right.
Make It Your Own
Sometimes I swap in grilled corn when it's in season, adding this incredible sweetness that pairs unexpectedly well with the mustard. The beauty of pasta salad is how forgiving it is, almost begging you to use whatever looks freshest at the market.
Timing Is Everything
I've discovered that making the dressing a day ahead actually deepens the flavors, giving the honey time to mellow out the mustard's sharp edges. Just keep it in a sealed jar in the fridge and give it a good shake before pouring.
Serving Suggestions
This salad has accompanied me to countless potlucks and somehow always comes home with an empty bowl and at least three new recipe requests. I serve it alongside crusty bread for a complete meal that hits all the right notes.
- Bring it to room temperature for about 20 minutes before serving to let the flavors wake up
- Keep some extra dressing on hand in case the pasta absorbs more than expected
- Add fresh herbs right before serving to maintain their vibrant color and flavor
Pin it Here's to many sunny afternoons spent around the table, sharing good food and even better company. This salad has become part of my story, and I hope it finds a place in yours too.
Recipe Q&A
- → Can I use a different type of pasta?
Yes, any pasta shape works well. Fusilli and rotini are ideal for holding the dressing, but penne, farfalle, or even orzo are great alternatives.
- → How should I store leftovers?
Keep the salad in an airtight container in the refrigerator for up to 2 days. If preparing ahead, store the dressing separately and combine just before serving to prevent the pasta from becoming soggy.
- → Can I make this dairy-free?
Absolutely. Replace mayonnaise with dairy-free mayo or Greek yogurt for a lighter version. Use egg-free mayo if needed, and verify your mustard and other ingredients are dairy-free.
- → What are good vegetable substitutions?
Try sweet corn, peas, shredded carrots, avocado, or artichoke hearts. You can also add radishes, zucchini, or broccoli florets depending on your preferences and what's in season.
- → Can I use rotisserie chicken instead?
Yes, rotisserie chicken works perfectly and saves time. Use about 2 cups of shredded or diced chicken. This is an excellent way to use leftover cooked chicken.
- → How far in advance can I prepare this?
You can chop vegetables and cook the pasta up to 8 hours ahead. For best texture, toss everything together with the dressing no more than 2 hours before serving.