Honey Mustard Chicken Pasta Salad
Published on May 18, 2026
Quick Summary
This Honey Mustard Chicken Pasta Salad is the ultimate hearty, flavor-packed pasta salad recipe! Made with juicy grilled chicken, crispy bacon, sweet corn, tender pasta, and a creamy honey mustard dressing, it’s the perfect balance of savory, sweet, and tangy. Ideal for summer gatherings, meal prep, potlucks, and easy weeknight dinners, this pasta salad is filling, fresh, and completely crave-worthy.
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Pin ItHoney Mustard Chicken Pasta Salad (The Pasta Salad of the Summer)
This Honey Mustard Chicken Pasta Salad is the pasta salad of the summer.
It is always a hit at every BBQ, potluck, and backyard get-together I go to. It’s hearty, fresh, and absolutely loaded with flavor in every bite.
We’re talking juicy grilled chicken that’s been marinated in a sweet and tangy honey mustard sauce, crispy bacon, sweet corn, tender pasta, juicy tomatoes, and a creamy honey mustard dressing that pulls everything together. It’s that perfect balance of smoky, sweet, tangy, and savory.
It’s filling, satisfying, and still feels bright and summery, which is exactly what I want when it’s warm outside and I don’t want to spend a lot of time in the kitchen. It’s everything you want in a summer pasta salad.
It’s also one of those reliable recipes you can count on for just about anything…summer parties, meal prep, or easy weeknight dinners. Plus, it is packable…take it to the beach, pool, on a picnic, or to work for an easy lunch!
Every single time I make it, it gets rave reviews! Give it a try this summer!
Ingredients (with Helpful Notes)
For the Chicken
- Boneless skinless chicken breasts: Pounding or butterflying them helps them cook quickly and evenly, and keeps them juicy.
- Olive oil: Helps the marinade coat the chicken and prevents it from drying out on the grill.
- Dijon mustard: Adds tang and depth and is the base of that signature honey mustard flavor.
- Honey: Balances the acidity of the mustard and helps create caramelization when grilled.
- Fresh lemon juice: Brightens the marinade and keeps the flavor fresh, not heavy.
- Garlic: Adds savory depth that pairs perfectly with the honey mustard.
- Paprika: Brings a subtle smokiness and color to the chicken.
- Kosher salt + red pepper flakes: Seasoning and a little heat to balance the sweetness.
For the Dressing
- Plain Greek yogurt: Makes the dressing creamy with a light, tangy base (and a little protein boost).
- Olive oil: Adds richness and helps emulsify the dressing.
- Dijon mustard + stone ground mustard: A mix gives you both smooth tang and texture.
- Honey: Softens the acidity and ties the dressing back to the chicken marinade.
- Apple cider vinegar: Adds brightness and a little bite.
- Fresh lemon juice: Keeps the dressing fresh and zippy.
- Garlic: A little goes a long way for savory balance.
For the Salad
- Short-cut pasta (fusilli, farfalle, penne, cavatappi): Small pasta works best in pasta salad. Shapes with ridges or curves hold onto the dressing best.
- Cooked bacon: Adds crunch, smokiness, and saltiness.
- Sweet corn: Grilling or charring it brings out natural sweetness and adds depth.
- Grape tomatoes: Juicy bursts of freshness throughout the salad.
- Arugula: Adds a peppery bite that balances the richness of the dressing and bacon.
- White cheddar cheese: Mild, creamy, and slightly sharp for contrast.
- Red onion: Adds crunch and sharp flavor; soak in cold water if you prefer a milder bite.
Tips for the Best Pasta Salad
- Marinade the chicken. Even 30 minutes makes a big difference in flavor, but if you have a few hours, the chicken gets even juicier and more flavorful.
- Let everything cool before mixing. Warm pasta + dressing can make things heavy and wilt the greens too fast. Give the pasta, chicken, and corn a little time to cool for the best texture.
- Grill the corn if you can. It’s a small step that completely changes the flavor. The char adds sweetness and depth that makes this salad feel extra special.
- Cut everything bite-sized. This sounds simple, but it’s what makes this salad feel effortless and easy to eat—no big forkful struggles.
- Taste and season at the end. Pasta salads almost always need a final adjustment of salt and pepper right before serving. Don’t skip this—it wakes everything up.
- Don’t overdress it right away. The pasta will absorb some of the dressing as it sits, so start with most of it and add more as needed before serving.
- Add the arugula last. Toss it in right before serving so it stays fresh, peppery, and doesn’t wilt into the salad.
How to Store
Store leftover pasta salad in an airtight container in the refrigerator for up to 3–4 days. The flavors actually deepen as it sits, but the arugula will soften over time. If you’re planning ahead, you can store the dressing separately and toss just before serving for the freshest texture.
Honey Mustard Chicken Pasta Salad
Ingredients
For the chicken:
- 1 lb boneless skinless chicken breasts, pounded or butterflied to ½ inch thickness
- 2 tablespoons olive oil
- 3 tablespoons Dijon mustard
- 3 tablespoons honey
- 1 tablespoon fresh lemon juice
- 2 cloves garlic, minced
- 1/2 teaspoon paprika
- 1/2 teaspoon kosher salt
- Dash of crushed red pepper flakes
For the dressing:
- 1/3 cup plain Greek yogurt
- 1/4 cup olive oil
- 2 tablespoons Dijon mustard
- 1 tablespoon stone ground mustard
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 1 tablespoon fresh lemon juice
- 1 clove garlic, minced
- Kosher salt and black pepper, to taste
For the salad:
- 1 lb short-cut pasta, fuisilli, farfalle, cavatappi
- 6 strips cooked bacon, chopped
- 2 ears sweet corn, shucked
- 1 1/2 cups halved grape tomatoes
- 3 cups arugula
- 1 cup sharp white cheddar cheese, small dice (1/4-inch cubes)
- 1/3 cup diced red onion
- Kosher salt and black pepper, to taste
Instructions
- Marinate the chicken: In a medium bowl, whisk together olive oil, Dijon mustard, honey, lemon juice, garlic, paprika, salt, and red pepper flakes. Add the chicken and toss to coat. Let marinate for 30 minutes (or up to 4 hours in the refrigerator).
- Make the dressing: In a medium bowl, whisk together Greek yogurt, olive oil, Dijon mustard, stone ground mustard, honey, apple cider vinegar, lemon juice, garlic, salt, and pepper until smooth. Refrigerate until ready to use.
- Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain, rinse with cold water, and set aside to cool.
- Grill the chicken and corn: Preheat a grill or grill pan to medium-high heat and lightly oil the grates. Grill the chicken for 4–5 minutes per side, or until cooked through. Transfer to a plate and let rest, then cut into bite-size pieces. Grill the corn, turning occasionally, until lightly charred on all sides. Let cool slightly, then cut the kernels off the cob.
- Assemble the salad: In a large bowl, combine the cooled pasta, grilled chicken, grilled corn, bacon, tomatoes, arugula, cheddar cheese, and red onion.
- Dress and serve: Pour the dressing over the salad and toss until well coated. Season with salt and black pepper, to taste. Serve immediately or chill until ready to serve.
Notes
- You can marinate the chicken for up to 4 hours for even more flavor.
- Make the dressing ahead of time and keep refrigerated until ready to use.
- Cook the pasta just to al dente so it holds up well in the salad.
- Rinse the pasta with cold water after cooking to stop the cooking process and cool it down quickly.
- Let the chicken rest before cutting so the juices stay in the meat.
- Grill the corn until lightly charred for the best flavor.
- Allow the chicken and corn to cool slightly before assembling the salad.
- Add the arugula just before serving so it stays fresh and doesn’t wilt.
- Taste and season with additional salt and black pepper before serving, if needed.
- If making ahead, save a little extra dressing to stir in before serving since the pasta will absorb some as it sits.
Nutrition
Have you tried this recipe?
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Variations
- No bacon version: Skip the bacon! The salad will still have plenty of flavor!
- Different cheese: Try cheddar, pepper jack, or gouda instead of white cheddar.
- Extra veggies: Add cucumbers, avocado, or roasted red peppers.
- Spicy kick: Add extra red pepper flakes or a spoonful of hot honey to the dressing.
- No grill option: Use rotisserie chicken and frozen corn sautéed in a skillet.
