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Creamy honey mustard pasta salad with fresh vegetables and herbs.

Honey Mustard Pasta Salad

A quick and crowd-pleasing pasta salad with sweet and tangy honey mustard dressing, perfect for potlucks and gatherings.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 350

Ingredients
  

Pasta and Dressing
  • 12 oz Rotini pasta Or any sturdy pasta shape like fusilli, farfalle, penne, or shells.
  • 1/4 cup Honey Adjust based on desired sweetness.
  • 1/4 cup Dijon mustard Can use yellow mustard or a mix.
  • 1/2 cup Mayonnaise Greek yogurt can be used for a lighter option.
  • 1 tbsp Apple cider vinegar Or lemon juice.
  • 1 tsp Salt
  • 1 tsp Black pepper
  • 1/2 tsp Garlic powder Optional for added flavor.
  • 1/2 tsp Paprika A tiny pinch is optional.
Add-Ins
  • 2 cups Cooked chicken, shredded Rotisserie chicken is easiest.
  • 6 slices Bacon, cooked and chopped Add right before serving.
  • 1 cup Cheddar cheese, cubed Or crumbled feta.
  • 1 cup Chopped bell pepper Or other crunchy veggies like cucumber or celery.
  • 2 cups Baby spinach or arugula Stirred in at the end for freshness.
  • 1 cup Apple chunks or grapes For a sweet crunch.
  • 1/2 cup Pickles, chopped For a tangy addition.

Method
 

Preparation
  1. Cook the pasta according to package instructions until tender. Drain and rinse under cold water; drain well.
  2. In a bowl, mix together honey, dijon mustard, mayonnaise, apple cider vinegar, salt, pepper, garlic powder, and paprika until smooth.
  3. In a large bowl, combine the cooled pasta with about two thirds of the dressing. Toss to coat.
  4. Cover and chill for 4 to 6 hours.
Serving
  1. Before serving, add remaining dressing and fold in softer ingredients like spinach, apple chunks, or bacon.
  2. Serve chilled and enjoy!

Notes

This salad can be made ahead of time. It tastes even better after chilling. Store in an airtight container in the fridge for 3 to 4 days. Stir before eating as dressing may settle.