Celebrate spring with a delightful Honey Mustard Chicken Pasta Salad. This dish combines chicken, fresh spring vegetables, and herbs, all tossed in a creamy honey mustard dressing. It’s perfect for make-ahead meals and gatherings.
Springtime Delight After a long winter in Colorado, the arrival of spring with its warmer temperatures and sunny days is a welcome change. This pasta salad is inspired by the season’s fresh produce – asparagus, radishes, peas, arugula, tarragon, and chives. It’s not only great for spring events but also makes a nutritious weekday lunch. Packed with protein and fiber, it keeps you full and energized. For extra protein, consider using chickpea or lentil-based pasta.
Versatile and Nutritious One of the best things about this salad is its versatility. If you don’t like or can’t find certain vegetables, you can easily swap them out. For more spring-inspired recipes, try the Asparagus Avocado Salad or Pesto Tortellini Salad.
Making Honey Mustard Chicken Pasta Salad This salad comes together in about 30 minutes with minimal prep. The asparagus and peas get a quick blanch in the pasta water to save time and reduce dishes. Enjoy it cold from the fridge or at room temperature. It’s also perfect for packed lunches and gatherings.
Ingredients
- Pasta: Use any shape you prefer. For a gluten-free option, try chickpea, lentil, or rice-based pasta.
- Chicken: Grill, bake, or sauté the chicken ahead of time, or use rotisserie chicken for convenience.
- Asparagus: Slice diagonally into 2-inch pieces for quick cooking. Asparagus is rich in fiber and folate.
- Peas: Both frozen and fresh peas work, though frozen peas tend to retain their color better.
- Arugula: Adds a peppery balance to the creamy dressing. Mix it in just before serving to prevent wilting.
- Radishes: Spicy and crunchy, use any variety available.
- Herbs: Tarragon and chives enhance the fresh, aromatic flavor.
- Mustard: Choose grainy mustard or any Dijon variety you like.
- Vinegar: Apple cider vinegar is recommended, but white vinegar works too.
- Honey: Adds a touch of sweetness to balance the mustard.
- Mayo: Avocado oil-based mayo, like the Chosen Foods brand, adds heart-healthy fats.
Recipe Variations
- Vegetarian: Replace chicken with a can of navy beans or chickpeas.
- Different Dressing: Not a fan of honey mustard? Try the dressing from the Healthy Creamy Pasta Salad or a light Caesar salad dressing.
- Vegan: Omit the chicken and use vegan mayonnaise, like the Primal Kitchen brand.
Step-by-Step Instructions
Step 1: Boil Pasta
Cook pasta in a large pot of salted water until al dente.
Step 2: Blanch Veggies
Add asparagus and peas during the last minute of boiling. Drain and rinse with cold water.
Step 3: Prepare Radishes
Shave radishes and chill in a bowl of ice water for 10 minutes.
Step 4: Make Dressing
Combine mayo, mustard, vinegar, salt, and pepper in a jar or bowl, and whisk together.
Step 5: Combine Ingredients
Mix pasta, chicken, vegetables, and herbs in a large bowl.
Step 6: Add Dressing
Drizzle with dressing and toss to combine.
Make-Ahead and Storage Tips
- Make-Ahead: Cook and cube the chicken, shave the radish, and slice the asparagus up to a day in advance.
- Store: Refrigerate in an airtight container for up to four days. Refresh leftovers with a spritz of lemon juice or a drizzle of olive oil to revive flavors and rehydrate the pasta.
Recipe Tips and Tricks
- Use Available Veggies: Swap in your favorite vegetables or use what’s in season. Green beans, zucchini, and tomatoes are great options.
- Don’t Overcook Asparagus: Boil for only 60 seconds to avoid mushy texture.
- Fresh Herbs: Use fresh herbs instead of dried ones for the best flavor.
- Maintain Creaminess: The creamy dressing ties everything together. For a lighter option, add some feta cheese.
Enjoy this vibrant and flavorful Honey Mustard Chicken Pasta Salad, perfect for celebrating the freshness of spring!
Equipment
- Large stockpot or Dutch oven
- Mixing bowls
Ingredients
- 1 lb. 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 (from 1 bunch)
- 2 handfuls arugula
- 3 cups cubed or shredded chicken (about 12 ounces)*
- 2 Tbsp. finely chopped fresh chives
- 2 Tbsp. finely chopped fresh tarragon
- cracked black pepper and kosher salt to taste
Honey Mustard Dressing
- 3 Tbsp. mayonnaise (I use avocado oil mayo)
- 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). 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, use grilled or sauteéd chicken breasts, or shredded rotisserie chicken for ease.
- 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 INFORMATON: Serving: 2cups | Calories: 387kcal | Carbohydrates: 48g | Protein: 15g | Fat: 15g | Saturated Fat: 1g | Sodium: 610mg | Fiber: 3g | Sugar: 7g
*I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands*
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