Honey Mustard Chicken Pasta Salad
Recipe from Two Peas and Their Pod
A hearty pasta salad with grilled honey mustard chicken, crispy bacon, sweet corn, and a creamy honey mustard dressing—perfect for summer meals, potlucks, and meal prep.
Servings: 8
Calories: 497kcal
Ingredients
For the chicken:
- 1 lb boneless skinless chicken breasts, pounded or butterflied to 1/2 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
Calories: 497kcal | Carbohydrates: 54g | Protein: 27g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 53mg | Sodium: 543mg | Potassium: 590mg | Fiber: 3g | Sugar: 11g | Vitamin A: 684IU | Vitamin C: 10mg | Calcium: 152mg | Iron: 2mg