Honey Mustard Chicken Pasta Salad
Honey Mustard Pasta Salad with garlic-herb chicken, spring veggies, and fresh herbs tossed in a creamy honey mustard dressing. This make-ahead friendly pasta salad is packed with nutritious ingredients and perfect for hosting.
Servings: 7 to 8
Equipment
- Large stockpot or Dutch oven
- Mixing bowls
Ingredients
- 1 lb. boneless, skinless chicken breasts, pounded or butterflied to 1/2 inch thickness
- 2 Tbsp. extra-virgin olive oil
- 1 Tbsp. dried herb(s) of choice (oregano, parsley, dill, or a combination)
- 2 tsp. granulated garlic
- 3/4 tsp. kosher salt plus 1/2 tsp. black pepper (plus more to taste)
- 1 lb. short-cut pasta of choice (I suggest fusilli, gemelli, or bowties)
- 1 lb. asparagus, trimmed and sliced at a diagonal into 2-inch long spears
- 1 cup frozen green peas (no need to thaw)
- 1/2 thinly shaved radishes (sliced into half moons if large) (from 1 bunch)
- 2 handfuls baby arugula
- 1/4 cup finely chopped fresh dill (or 2 Tbsp. chopped fresh tarragon)
- 3 Tbsp. finely chopped fresh chives
Creamy Honey Mustard Dressing
- 1/4 cup mayonnaise (sub plain full-fat Greek yogurt)
- 3 Tbsp. whole-grain or coarse ground Dijon mustard
- 2 Tbsp. honey
- 2 Tbsp. apple cider vinegar
- 1/4 cup plus 1 Tbsp. extra-virgin olive oil
- 1/2 tsp. each kosher salt and cracked black pepper
Instructions
- Cook chicken. Place chicken in a mixing bowl or gallon-size zip-top bag. Add olive oil, dried herbs, granulated garlic, 3/4 tsp. salt, and 1/2 tsp. black pepper; mix well to coat. Heat a large skillet or grill pan over medium-high. Arrange chicken in pan and sauté until cooked through, about 4 to 5 minutes per side. Set aside on a cutting board until cool enough to handle. Cut into bite-size pieces.
- Boil pasta. Bring a large pot of generously salted water to a boil. Add pasta, and cook until al dente. During the final minute, add asparagus and peas to the pot. Drain pasta, asparagus, and peas, and rinse with cold water for 1 minute. Transfer to a large mixing bowl.
- Chill radishes. While pasta boils, place radishes in a bowl of ice water and let chill for 10 minutes. (Optional, however it helps keep them crisp.) Drain and add to bowl with pasta.
- Prepare Honey Mustard Dressing. Combine all dressing ingredients in a large liquid measuring cup (or medium size mixing bowl); stir with a whisk until smooth.
- Assemble pasta salad. To the bowl with pasta and vegetables, add arugula, dill (or tarragon), and chives. Season everything with a good pinch of salt and cracked black pepper. Add cubed chicken and dressing, and toss well to combine.Taste and season with additional salt and pepper, as needed. Serve at room temperature.
Notes
- Make-Ahead. Up to 1 day in advance, cook and cube the chicken, shave the radish and store in an ice bath, and slice the asparagus.
- Store: Refrigerate pasta salad in an airtight container for up to 4 days. Prior to enjoying leftovers, add a spritz of lemon juice or drizzle to EVOO to wake up the flavors and help rehydrate the pasta, as needed.
Nutrition
Serving: 2cups | Calories: 433kcal | Carbohydrates: 50g | Protein: 23g | Fat: 18g | Saturated Fat: 2g | Sodium: 610mg | Fiber: 3g | Sugar: 7g