Description
A vibrant and hearty spring pasta salad packed with fresh veggies, chicken, and tossed in a creamy honey mustard dressing. Perfect for picnics or light dinners.
Ingredients
- 1 lb small pasta (e.g., fusilli or penne)
- 1 lb asparagus, trimmed and sliced diagonally
- 1 cup frozen green peas
- ½ bunch radishes, thinly shaved
- 2 handfuls baby arugula
- 3 cups cooked chicken, cubed or shredded
- 3 tbsp finely chopped chives
- 2 tbsp finely chopped fresh tarragon (or ¼ cup parsley)
- Salt & cracked black pepper to taste
- Optional: fresh mozzarella pearls, capers, shaved fennel
🍯 Honey Mustard Dressing
- 3 tbsp mayonnaise or Greek yogurt
- 3 tbsp whole grain Dijon mustard
- 2 tbsp honey
- 2 tbsp apple cider vinegar
- ¼ cup + 1 tbsp extra virgin olive oil
- ½ tsp each salt and cracked pepper
Instructions
- Boil pasta in salted water. During the last minute of cooking, add asparagus and peas. Drain and rinse under cold water.
- Soak shaved radishes in ice water for 10 minutes to crisp, then drain well.
- Whisk together all dressing ingredients in a bowl until smooth and emulsified.
- In a large mixing bowl, combine pasta, chicken, vegetables, arugula, herbs, and any optional add-ins.
- Toss everything with the honey mustard dressing. Season to taste with salt and cracked black pepper.
- Serve at room temperature or chilled.
Notes
For a vegetarian version, omit the chicken and add more vegetables or chickpeas. This salad holds well in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiled
- Cuisine: American