Creamy Honey Mustard Pasta Salad

This pasta salad is a crowd-pleasing blend of sweet, tangy, and savory flavors with a creamy, irresistible dressing. Perfect for picnics, potlucks, or as a hearty side dish.

Ingredients

For the Salad:

• 12 oz (340g) short pasta (rotini, fusilli, bowtie, or elbow)

• 1 ½ cups cooked, shredded chicken (rotisserie works great) or 1 (15 oz) can chickpeas, rinsed (for vegetarian)

• 1 cup broccoli florets, cut small (raw or lightly blanched)

• 1 cup red bell pepper, diced

• ½ cup red onion, finely diced

• ⅓ cup dried cranberries or raisins

• ⅓ cup sunflower seeds or sliced almonds

• 4 strips bacon, cooked crispy and crumbled (optional)

• ½ cup shredded cheddar cheese (optional)

For the Creamy Honey Mustard Dressing:

• ½ cup mayonnaise

• ¼ cup plain Greek yogurt or sour cream

• 3 tablespoons Dijon mustard

• 3 tablespoons honey (or maple syrup)

• 2 tablespoons apple cider vinegar or lemon juice

• 1 small clove garlic, minced

• ½ teaspoon paprika

• ¼ teaspoon black pepper

• ¼ teaspoon salt (or to taste)

• 1-2 tablespoons milk or water to thin, if needed

Instructions

1. Cook the Pasta:

   • Cook pasta in well-salted boiling water according to package directions until al dente. Drain and rinse under cold water to stop cooking. Let drain well.

2. Make the Dressing:

   • In a medium bowl, whisk together all dressing ingredients until smooth. Taste and adjust sweetness/tang with more honey or vinegar if desired.

3. Assemble the Salad:

   • In a large bowl, combine the cooled pasta, chicken (or chickpeas), broccoli, bell pepper, red onion, cranberries, and sunflower seeds.

   • Pour about ⅔ of the dressing over the salad and toss well to coat. Add more dressing as needed (you may not need all of it).

   • Gently stir in bacon and cheese if using.

4. Chill & Serve:

   • Cover and refrigerate for at least 1 hour to allow flavors to meld.

   • Before serving, give it a good stir and add a splash of milk or extra dressing if it has dried out. Garnish with extra seeds or herbs.

🌟 Pro Tips & Variations

• Pasta Choice: Short shapes with nooks hold the dressing best.

• Vegetable Swaps: Try chopped apples, celery, peas, shredded carrots, or cucumber.

• Protein Options: Besides chicken or chickpeas, try chopped ham, hard-boiled eggs, or smoked turkey.

• Make it Lighter: Use all Greek yogurt instead of mayo.

• Make Ahead: This salad keeps wonderfully for up to 3 days in the fridge. Add nuts/seeds just before serving to keep them crunchy.

• Dressing Tip: If dressing thickens in the fridge, thin it with a little milk, water, or lemon juice before tossing again.

Why This Salad Works

The creamy honey mustard dressing is the star—it’s perfectly balanced, clinging to every bite of pasta and veggie. The sweetness from honey and cranberries, tang from mustard and vinegar, and crunch from fresh veggies and seeds create a satisfying texture and flavor in every forkful. It’s a versatile recipe you can adapt based on what’s in your fridge.

Enjoy this sweet, tangy, and hearty pasta salad—it’s guaranteed to be a hit at any gathering! 🍯🍝