Honey Mustard Chicken Pasta Salad
Honey Mustard Pasta Salad with 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: 6 to 8
Equipment
- Large stockpot or Dutch oven
- Mixing bowls
Ingredients
- 1 lb. small pasta of choice
- 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
- 3 cups cubed or shredded chicken (about 12 ounces)* (or 2 tins of flaked tuna)
- 3 Tbsp. finely chopped fresh chives
- 2 Tbsp. finely chopped fresh tarragon (or 1/4 cup finely chopped fresh parsley)
- cracked black pepper and kosher salt to taste
- Optional add-ins: capers, pearls of fresh mozzarella cheese, shaved fennel, or fresh dill
Honey Mustard Dressing
- 3 Tbsp. mayonnaise or Greek yogurt
- 3 Tbsp. whole grain Dijon mustard
- 2 Tbsp. honey
- 2 Tbsp. apple cider vinegar
- 1/4 cup plus 1 Tbsp. extra-virgin olive oil
- 1/2 tsp. each cracked black pepper and kosher salt
Instructions
- 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.
- While pasta boils, place radishes in a bowl of ice water and let chill for 10 minutes. (This helps them get crispier!) Drain and add to bowl with pasta.
- Prepare Honey Mustard Dressing by combining all ingredients in a medium mixing bowl; stir with a whisk.
- To the bowl with pasta and vegetables, add remaining pasta salad ingredients (arugula, chicken, chives, and tarragon or parsley, plus any additional add-ins). Season everything generously with salt and black pepper.Pour Honey Mustard Dressing overtop and toss to combine. Taste and season with additional salt and pepper, as needed. Serve at room temperature.
Notes
- For the chicken, I prefer using grilled or sautéed chicken breasts. I season them with salt, pepper, and garlic powder. Alternatively, you can use shredded or chopped rotisserie chicken. If using tuna, use skipjack or albacore tuna.
- 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: 387kcal | Carbohydrates: 48g | Protein: 15g | Fat: 15g | Saturated Fat: 1g | Sodium: 610mg | Fiber: 3g | Sugar: 7g