Save On a sweltering July afternoon, I opened the fridge and found leftover chicken, a bag of pasta, and a jumble of vegetables that needed using. Instead of another boring sandwich, I tossed everything into a bowl with a quick honey-mustard dressing I whisked together on instinct. That improvised lunch turned into this recipe, one I now make whenever I need something bright, filling, and ridiculously easy to pull together.
I brought this salad to a neighborhood barbecue last summer, and it vanished before the burgers even hit the grill. Three people asked for the recipe, and one neighbor admitted she scraped the bowl when she thought no one was looking. It was the first time I realized a simple pasta salad could steal the show without any fuss or fancy ingredients.
Ingredients
- Spiral pasta: Fusilli or rotini catch the dressing in their twists, making every bite flavorful instead of plain and dry.
- Boneless, skinless chicken breasts: They cook fast and stay tender if you don't overdo the heat, plus they soak up seasoning beautifully.
- Olive oil for cooking: A tablespoon keeps the chicken from sticking and adds a hint of richness without heaviness.
- Salt and black pepper: Season the chicken before it hits the pan so the flavor goes all the way through, not just on the surface.
- Cherry tomatoes: Halved tomatoes release just enough juice to mingle with the dressing and keep things from feeling too starchy.
- Cucumber: Diced cucumber adds a cool crunch that balances the creaminess of the dressing.
- Red bell pepper: Sweet, crisp, and colorful, it makes the salad look as good as it tastes.
- Red onion: A little finely chopped onion brings a sharp bite that wakes up the other flavors without overpowering.
- Celery: Thinly sliced celery gives a subtle snap and a fresh, herbal note that rounds out the vegetables.
- Mixed salad greens: Optional, but they add volume and a leafy contrast if you want to stretch the recipe or lighten it up.
- Dijon mustard: The backbone of the dressing, it brings tang and depth that yellow mustard just cant match.
- Honey: Balances the mustard with gentle sweetness and helps the dressing cling to every ingredient.
- Mayonnaise: Makes the dressing creamy and luxurious, but you can swap in Greek yogurt if you prefer.
- Apple cider vinegar: A splash of acidity brightens everything and keeps the salad from tasting flat.
- Olive oil for dressing: Smooths out the dressing and adds a silky finish that ties all the flavors together.
- Garlic powder: A hint of garlic adds savory warmth without the hassle of mincing fresh cloves.
- Fresh parsley: Chopped parsley on top looks pretty and adds a fresh, grassy note right before serving.
Instructions
- Cook the pasta:
- Boil the spiral pasta in salted water until al dente, then drain and rinse it under cold water to stop the cooking and cool it down fast. This keeps the pasta from turning mushy when you toss it with the dressing.
- Season and cook the chicken:
- Sprinkle salt and pepper on both sides of the chicken breasts, then cook them in a hot skillet with olive oil for five to six minutes per side until golden and cooked through. Let them rest for five minutes before slicing so the juices stay inside instead of running all over your cutting board.
- Combine the salad base:
- In a large bowl, toss together the cooled pasta, sliced chicken, halved cherry tomatoes, diced cucumber, bell pepper, red onion, celery, and salad greens if you are using them. Mix gently so nothing gets squashed.
- Whisk the honey mustard dressing:
- In a separate bowl, whisk Dijon mustard, honey, mayonnaise, apple cider vinegar, olive oil, garlic powder, salt, and pepper until the dressing is smooth and creamy. Taste it and adjust the sweetness or tang to your liking.
- Dress and toss:
- Pour the dressing over the salad and toss everything together until every piece is coated evenly. The pasta and vegetables should glisten without swimming in excess dressing.
- Garnish and serve:
- Sprinkle fresh chopped parsley on top for color and a burst of freshness. Serve it right away or chill it in the fridge for up to two hours to let the flavors meld.
Save My brother, who claims he does not like salad, finished two bowls of this at a family dinner and asked if there was more. Watching him pile his plate high with vegetables he usually avoids made me realize that the right dressing and a little chicken can change anyones mind about what counts as comfort food.
Storing and Make Ahead Tips
This salad keeps well in the fridge for up to two days if you store it in an airtight container. The flavors actually improve after a few hours as the pasta absorbs the dressing, though the vegetables may soften slightly. If you plan to make it a day ahead, hold back half the dressing and toss it in just before serving to keep everything tasting fresh and vibrant.
Swaps and Substitutions
You can use rotisserie chicken or grilled chicken to save time, or swap the chicken for chickpeas if you want a vegetarian version. Greek yogurt works beautifully in place of mayonnaise for a lighter, tangier dressing, and whole wheat or gluten free pasta fit right in without changing the flavor. Try adding sweet corn, shredded carrots, or blanched green beans if you want to play with the vegetable mix, and a handful of crumbled feta or shredded cheddar turns this into an even heartier meal.
Serving Suggestions
Serve this salad on its own for a light lunch, or pile it onto a bed of extra greens for a bigger, more substantial plate. It pairs beautifully with crusty bread or garlic toast, and a glass of crisp Sauvignon Blanc or cold iced tea complements the tangy sweetness of the dressing perfectly.
- Pack it in a mason jar for an easy, portable lunch that looks as good as it tastes.
- Serve it alongside grilled burgers or hot dogs at a summer cookout.
- Double the recipe for potlucks because it always disappears faster than you expect.
Save This salad has become my go to whenever I need something reliable, colorful, and crowd pleasing without spending hours in the kitchen. Once you make it your own with your favorite vegetables and tweaks, it will earn a permanent spot in your recipe rotation too.
Recipe Guide
- → Can I use rotisserie chicken instead of cooking chicken breasts?
Yes, rotisserie chicken works wonderfully. Use approximately 2 cups shredded or diced rotisserie chicken, which saves time and adds excellent flavor. Simply skip the cooking step and toss directly into the salad.
- → How far in advance can I prepare this salad?
You can assemble it up to 2 hours ahead. Keep it refrigerated so the vegetables stay crisp and the dressing flavors meld together. For longer storage, keep dressing separate and toss just before serving.
- → Is this dairy-free?
The traditional version contains mayonnaise, which has eggs. Substitute with vegan mayo or Greek yogurt for a dairy-free option. Check all condiment labels for allergen information.
- → What vegetables can I substitute or add?
Try sweet corn, fresh peas, shredded carrots, avocado, artichoke hearts, or sun-dried tomatoes. Use what's fresh and seasonal. Avoid adding too many watery vegetables to prevent the salad from becoming soggy.
- → Can I make the dressing lighter?
Replace mayonnaise with an equal amount of Greek yogurt for a tangier, lower-fat dressing. You can also reduce the oil slightly or use a light olive oil for a more delicate flavor profile.
- → What pairs well with this salad?
Serve alongside grilled bread, focaccia, or garlic knots. Beverages like crisp Sauvignon Blanc, Pinot Grigio, or iced tea complement the zesty flavors beautifully.